Carrot Lentil Soup

As soon as fall hits I am all about thick, hearty soups for dinner and we have learned that Z is a huge fan of this. This soup can be prepared ahead and warmed up for dinner or cooked and served the same day. 

In a pot combine two cups water with 1 cup of split red lentils and cook until tender.  

While the lentils are cooking, in another pot combine: 

• 2 cups carrots
• 2 cups apple
• 1.5 cups butternut squash
• 1.5 cups water with a boullion cube dissolved or 1.5 cups of chicken broth
• 1/2 bell pepper
• 2 tsp red curry paste
• 1/2 tsp garlic powder

Bring water to a boil and cook until vegetables and fruit are tender. Add in the cooked lentils (with the excess water) and use a hand mixer or blender to purée the soup. Serve hot or store for a later meal. Enjoy!