Butternut Squash And Lentil Soup

I seem to be making tons of soup lately. This one is a heart-friendly recipe from the heart and stroke foundation of canada.

Heat oil in a large saucepan over medium low heat.

Add onion and garlic and saut until soft.

Add carrots , celery and squash and continue cooking for another 10 minutes.

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.

Discard bay leaf.

Thin soup with additional broth if desired.

Season to taste with salt and pepper.

The heart and stoke foundation recommends that canadians use no more than 1 tsp of salt per day !.

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