Lentil-Squash Soup

Ingredients:

1  medium butternut squash, diced

¾ cup lentils, rinsed

1 medium onion, diced

1 tsp garlic, minced

1 inch ginger diced

2 tsp Peachy herbs

2 tsp cumin

2 tsp coriander

Salt and pepper to taste

1 cup frozen spinach

Fresh parsley or cilantro

2-3 water or broth

(I personally add about a cup of coconut milk as well.

Directions:

In a soup pot saute garlic, onions and ginger until fragrant.

Add squash, lentils and water.

Season with dried herbs, salt and pepper.

Simmer until  squash are tender about 20-25 minutes.

Add spinach.

For a creamier texture, use immersion blender or leave as is for chunkier texture.

Add fresh herbs before serving

Health Benefits

For vegetarians, lentils are a great meat alternative due to its high protein content.

It promotes digestion and gut health for its high fiber content. Lentils are a great source of minerals magnesium, iron and B vitamins. 

It is low in calories  and support weight management and heart health.

It helps regulate blood sugar thus is beneficial for diabetics.

It is packed full of antioxidants that help reduce inflammation for overall health and lowers disease risk.

Make lentil soup at least weekly!!