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Lentil & Vegetable Soup

Lentil and Vegetable Soup

Warm and nourishing!

2 cups red lentils
1 cups bulgur wheat
1 Tbsp olive oil
1 large onion, chopped
4 cups butternut squash, peeled and cubed
¼ tsp cayenne pepper (optional)
1 tsp sea salt
¼ tsp freshly cracked pepper
¼ tsp dried ginger
¼ tsp turmeric
12 cups vegetable broth
1 cup orange juice
1 bunch spring onions, chopped

Rinse lentils and bulgur wheat.
Add oil to a large saucepan and sauté onion and butternut squash for about 10 minutes.
Add cayenne, sea salt, pepper, ginger, turmeric, and red pepper (optional). Cook 2 minutes.
Add broth. Bring the mixture to a boil and then reduce heat.
Cook for 45 minutes.
Add orange juice. Cook 5 more minutes.
Top with spring onions and serve.

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