Vegetable Lentil Soup

• 2 tablespoons olive oil
• 1 onion chopped
• 1 carrot diced
• 1 celery stalk diced
• 3 cloves garlic minced
• 1 sweet potato large, peeled and cut into 1/2 inch cubes
• 1 cup butternut squash peeled and cut into 1/2 inch cubes
• 1 1/2 cups brown lentils
• 60 ounces vegetable broth
• 30 ounces diced tomatoes
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 tablespoon fresh rosemary chopped
• salt
• pepper
• 2 cups fresh spinach chopped

1. In a KitchenAid(R) Streamline Cast Iron Casserole, heat the olive oil over medium high-heat. Add the onion, carrot, celery, garlic, sweet potato, and butternut squash, all chopped using the Chef Knife from the KitchenAid(R) 11pc Professional Series Cutlery Set. Saute until vegetables are tender, about 7 minutes. Stir in the lentils, vegetable broth, and diced tomatoes.
2. Add the bay leaves, thyme, and rosemary. Season with salt and pepper and stir. Cook soup on medium-low heat for about 35-40 minutes or until lentils are soft.
3. Stir in the fresh spinach and season with salt and pepper, to taste. Remove bay leaves and ladle into soup bowls. Serve warm.

olive oil, onion, carrot, garlic, butternut squash, brown lentils, vegetable broth, tomatoes, bay leaves, thyme, rosemary, salt, pepper, fresh spinach

Taken from www.yummly.com/recipe/Vegetable-Lentil-Soup-1952716 (may not work)