Butternut Squash And Lentil Soup

• 2 teaspoons olive oil
• 1 cup onion, chopped
• 2 garlic cloves, chopped
• 1/2 cup carrot, sliced
• 1/2 cup celery, sliced
• 6 cups vegetable broth (use the low sodium kind) or 6 cups chicken broth (use the low sodium kind)
• 3 cups butternut squash, peeled, seeded and chopped
• 1 cup lentils (use the brown or green kind)
• 2 medium tomatoes, chopped
• 2 teaspoons lemon juice
• 1 bay leaf

1. Heat oil in a large saucepan over medium low heat. Add onion and garlic and saute until soft (about 8 minutes).
2. Add carrots, celery and squash and continue cooking for another 10 minutes.
3. Add all remaining ingredients to pan and bring to a boil. Reduce heat and simmer until vegetables and lentils are tender, stirring occasionally for about 1 hour.
4. Discard bay leaf. Thin soup with additional broth if desired. Season to taste with salt and pepper.*.
5. * The heart and Stoke foundation recommends that Canadians use no more than 1 tsp (5 mL) of salt per day!

olive oil, onion, garlic, carrot, celery, vegetable broth, butternut squash, lentils, tomatoes, lemon juice, bay leaf

Taken from www.food.com/recipe/butternut-squash-and-lentil-soup-185700 (may not work)