Hearty Lentil And Butternut Soup

1. 1

   In a large dutch oven or heavy bottomed pot, heat the olive oil over medium heat. Add the celery, carrots, onion and butternut squash. Saute for 3-5 minutes until tender. Stir in the lentils, 4 cups broth and 1 cup water and add the bay leaves.

2. 2

   Heat to a boil and reduce heat to a simmer. Cover and cook for 30 minutes, stirring occasionally until lentils start to get tender.

3. 3

   Stir in the tomato paste, garlic, salt, pepper, and worcestershire sauce along with remaining broth and water. Simmer, stirring occasionally with the lid slightly askew for another 15-20 minutes until the beans are quite tender and the broth thickens. Stir in the chopped parsley. Taste and adjust seasonings. Serve.

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