1/2 tbsp extra virgin olive oil
1/2 white onion - chopped
1/2 cup carrots - chopped
1 garlic clove - diced
1/2 tbsp ground cumin
1/2 tbsp curry powder
1 sprinkle of cinnamon (about 1 tsp)
1/2 cup low sodium vegetable broth
1 can garbanzo beans - drained and rinsed
1 1/2 cup steamed lentils (I used Trader Joes's brand)
2 cups Trader Joe's Organic Butternut Squash Soup (low sodium)
1/2 cup chopped dried apricots
Juice of 1/4 lemon
Garnish with slivered almonds, chopped dried apricots, and
Italian flat-leaf parsley.
Start by sauteeing onion and carrots in olive oil. When onions start looking translucent, add garlic, cinnamon, cumin, and curry powder. To make everything cook a little faster, add veggie broth. Once carrots have started to soften, stir in garbanzo beans and lentils. Pour in 2 cups butternut squash soup and toss in dried apricots. Squeeze 1/4 lemon into soup. Bring to a boil. Serve and garnish with apricots, slivered almonds & parsley.
Eat up . . . Tons of protein and fiber in this one! Enjoy!