2 garlic cloves, minced
4 cups vegetable broth
1 tsp cumin
1 tsp paprika
Salt and pepper to taste
Instructions:
In a pot, sauté onions, carrots, and garlic until softened.
Add lentils, vegetable broth, cumin, and paprika.
Simmer for 30-40 minutes until lentils are tender.
Season with salt and pepper before serving.
8. Butternut Squash Soup
Introduction: A smooth and creamy soup made with roasted butternut squash and spices.
Ingredients:
1 butternut squash, peeled and cubed
1 onion, chopped
4 cups vegetable broth
1 tsp nutmeg
1/2 tsp cinnamon
Salt and pepper to taste
Instructions:
Roast butternut squash in the oven until soft.
In a pot, sauté onions until soft.
Add roasted squash and vegetable broth. Bring to a boil.
Blend until smooth, then stir in nutmeg, cinnamon, salt, and pepper.
Serve hot.
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