8 servings
Ingredients
1 large Spanish onion, chopped
1 sweet potato, cubed
1 large butternut squash, peeled and cubed
2 cups red lentils
2 tbsp olive oil
1 tsp salt
1 tbsp black pepper
4 tbsp Vegeta all purpose seasoning
10 cups of water
½ cup sunflower seeds
Directions:
1. In a large pot over high medium-high heat, add the onions, sweet potato, butter but squash, oil and seasonings. Sautee for 5 minutes to infuse the ingredients with flavour.
2. Add the water to the ingredients and stir well.
3. Reduce the stove to medium-low heat and let the soup simmer for 20 minutes, stirring occasionally.
4. Add the red lentils and stir well. Cook soup for an additional 25 minutes.
5. Add the soup to a food processor and blend until the ingredients are smooth.
6. Enjoy warm topped with sunflower seeds.
