So, if I had a signature recipe, this would be it. It’s the most amazing soup I’ve ever tasted. Well, maybe it’s just the only soup I’ve ever made. And I didn’t find a way to destroy it, so I am very, very proud of myself – jumping around, singing about the likes of veggie soup proud.
It’s healthy, colorful (greens, reds, oranges, mmm…), relatively inexpensive for how much it makes, and quick and easy. The only thing that would make this recipe phenomenal would be Paul eating it. But, alas, Selah eats it because she has no other option, so I am well pleased. Oh, and Brian and Megan, next time I make it you’re coming over, okay? I think you’re just about the only two who may truly appreciate it:) Maybe the lentils will draw you in.
Anyway, I’m currently on a cooking kick, so if you’ve got a good, simple, and healthy meal, please send it my way. I can use all the help I can get. Thanks!
Oh yeah, and here’s the recipe.
4 cups vegetable broth
3 cups cubed peeled butternut squash
1 cup dried lentils, rinsed
1 cup chopped carrot
1 cup chopped onion
2 teaspoons minced garlic
1 teaspoon dried oregano
1 teaspoon dried basil
1 can (14 1/2 oz) Italian diced tomatoes, undrained
1 package (9 oz) frozen cut green beans
In a 5 qt slow cooker, combine first 8 ingredients. Cover and cook on low for 4 hours or until the lentils are tender. Stir in the tomatoes and beans. Cover and cook on high for 3o minutes or until beans are heated though.