Reboot - Soup - Curried Squash, Lentil and Bean

By BlueSchmoo

Ingredients

• 2 Tbsp coconut oil
• 1 butternut squash
• 2 organic green apples
• 1 cup/8 oz dried white beans or 1 BPA free canned
• 1 cup dried lentils
• 2 organic potatoes
• 2 cloves garlic
• 1 onion
• 4 cups juice pulp veggie broth, thai infused pulp broth or organic vegetable broth
• 4 cups water (or 2 cups coconut milk + 2 cups water)
• 1/4 teaspoon sea or Himalayan salt
• 1/4 teaspoon fresh ground black pepper
• 1/8 teaspoon turmeric
• 1/4 teaspoon cumin
• 1/2 teaspoon yellow curry powder
• 1/4 teaspoon ground ginger
• 2 Tbsp chopped parsley
• 2 cups quinoa or brown rice
• 4 cups water (or 2 cups broth + 2 cups water)

Details

Adapted from rebootwithjoe.com

Preparation

Step 1

Directions:
Soak dry beans overnight in crock pot. Rinse and drain.

Add lentils and soaked beans to crock pot. (I used a combination of green and red lentils.) If using canned beans, add along with the vegetables after draining and rinsing.

Wash and peel apples and potatoes. Core apple and discard seeds. (Leave peels on for extra fiber, electrolytes, minerals and antioxidants). Cut into cubes.

Wash and peel butternut squash. Cut squash into chunks.

Add broth, apple, potato, garlic, onion, squash, coconut oil, spices (except parsley, save for garnish).

Turn on crock pot and set to low for 10 hours.

Cook quinoa or rice on stovetop or in rice cooker (2 cups rice with 4 cups water or 2 cups broth and 2 cups water).

After the soup has cooked, blend in batches then return to crock pot and mix with unblended soup.

Serve over quinoa or brown rice.

Garnish with parsley.

Enjoy!