A hearty soup that leaves purifies your body.
1 cup red lentils (rinsed) 1 medium zucchini, chopped 3 medium carrots, chopped 2 cups broccoli 1 small to medium white onion 6 cloves of garlic (optional) 1 lb of frozen butternut squash, cubed 4 cups vegetable broth 2 cups water 1 tablespoon curry powder 1/2 tablespoon turmeric ½ tablespoon garlic powder ½ tablespoon herb fest no salt seasoning 1 bay leaf Crushed black pepper to taste ½ lemon juiced salt to taste (optional) 1 to 2 large handfuls of baby spinach or whatever greens you have on hand (optional) 4 thin lemon slices for garnish
Add all of your ingredients into a large pot except for the lemon slices, broccoli, and spinach, and bring to a boil. Cover and bring down to a low simmer. Let the soup cook for about 20 minutes or until the lentils are cooked. Fish out the bay leaf. Then lightly blend with an immersion blender. Leaving some chunks behind in the soup. Add broccoli and cook for another 5 minutes. Stir in spinach and let it wilt. Garnish with lemon slices and cracked black pepper.
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