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BUTTERNUT SQUASH SOUP with Beluga lentils - vegan and detox
PHILOSOKITCHEN9Ingredients
60Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3 lb. butternut squash
- 1 lb. potatoes (golden)
- 1/2 lb. beluga lentils (dried, black lentils)
- 3 cloves garlic
- 6 Tbsp. extra-virgin olive oil
- 1 sprig fresh dill
- 1/2 tsp. cayenne pepper
- 1 Tbsp. turmeric powder
- table salt (to taste)
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