Our Ohio Recipe: Lentil Soup

Ingredients

• 1 cup celery, sliced
• 2 cups carrots, sliced
• 1 medium butternut squash, cubed (about 1 1/2-2 cups)
• 1 yellow onion, chopped
• 2 cups lentils, rinsed (any color)
• 4 cups vegetable broth*
• 1 can diced tomatoes
• 4 cloves garlic
• 1 teaspoon kosher salt
• 1/2 tablespoon tomato paste
• 1 bay leaf
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon paprika
• 1/4 cup olive oil (to add to blender after cooked)
• juice from half a lemon (stir into to soup just before serving)