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Steps
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1. Rinse the cup of lentils in a sieve/colander under cold running water. Set Aside to drain.
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2. Heat 2 tbsp. of olive oil in a large sauce pan.
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3. Add the chopped garlic, onions, carrots and celery over medium heat until softened.
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4. Add all of the spices, cumin, coriander, chili powder, tumeric, and curry powder to the mixture.
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5. Cook and stir well for about a minute until everything is coated. The smell of the spices will start to make you hungry at this point.
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6. Add in the cup of lentils and mix until everything is coated with the garlic/veggie/spice mixture.
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7. Peel and chop the butternut squash into small bite size pieces, add to the mixture along with 9 cups of water.
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8. Increase the heat to HIGH and bring to a rolling boil.
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9. Once it has come to a boil, reduce to medium-low heat and simmer covered for 20-30 minutes or until the squash and lentils have softened.
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10. Stir occassionally to allow for even cooking.
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11. Using the back of a wooden spoon squash some of the butternut squash along the side of the sauce pan...this will make the soup thicker and richer....If you have a potato masher just smash very easily. You dont want the soup to be totally liquified.
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12. Season at the end with some freshly ground black pepper (and you can add salt to taste...)
