To make just add:

2 tsp minced garlic and 2 tbsp olive oil or butter to a soup pot or dutch oven over med heat

1 small red onion or shallots diced

4 to 5 celery ribs chopped

4 to 5 large mushrooms chopped

1 cup cubed butternut squash

Cook down for about 15 min then add:

1/2 cup white wine or cooking wine

Let it reduce

Add salt, pepper, 2 bay leaves, coriander, cumin and cayenne pepper-to your liking

Stir and continue to cook on med heat

Add 1/2 c any color lentils-I used red

Next add 12 oz low sodium chicken stock or broth and 12 oz water, bring to a boil then lower to simmer

Add in another layer of salt, pepper, cumin, coriander and cayenne pepper to your liking

Add the juice of 1/2 lemon and zest too if you wish

Add 1 c kale or spinach, stir until it wilts down and then serve

*remember to remove the bay leaves if you used them*

Let it cool completely  before storing in the fridge.

This is a great make ahead idea for your meal prep for the week. It is packed with nutrition!!

ENJOY!!!

A