Red Lentil Soup with Ginger & Squash

Lentils are consumed in many ways. They can be eaten soaked, germinated, cooked, fried and baked. The most common preparation method is cooking. The seeds require a cooking time of 10 to 40 minutes, depending on the variety; shorter for small varieties with the husk removed, such as the common red lentil.

Ingredients

• 1 onion chopped
• 1 clove garlic crushed
• 2 inches fresh ginger peeled and grated
• 2 cups butternut squash peeled and cubed
• 2 cups miso bouillon stock or vegetable stock
• ½ cup red lentils
• Tamari to taste
• To Garnish
• Roasted pumpkin seeds
• Flaked almonds
• Dried Cranberries

Instructions

Warm a splash of water in a soup pot, add the onion and garlic and sauté until translucent. Add the ginger and squash, and sauté for 5 minutes. Add the stock and lentils. Bring to a boil, then reduce the heat, simmering for 15-20 minutes or until squash is cooked.
With a hand blender or food processor, blend until smooth. Return the soup to the pot and season to taste with a little tamari.

Garnish with the pumpkin seeds, flaked almonds and dried cranberries.