2 to 3 tablespoons olive oil
3 lita squash (approx. 2 small zucchini), chopped
2 handfuls baby carrots (approx. 2 medium carrots), chopped
1 stalk celery, diced
3/4 cup frozen spinach
4 to 5 cloves garlic, minced
6 cups water
1 cup lentils (I used French lentils)
3 tablespoons soy sauce (I actually used Mrs. Braggs liquid amino acids)
2 tablespoons cumin
2 teaspoons agave syrup
1. Heat olive oil in a pan. Add and saute squash, carrots, celery, spinach, and garlic.
2. Add the water and lentils and soy sauce and boil until the lentils look done (approximately 30 minutes).
3. Add the cumin and agave and then purée about half the soup with an immersion blender (you could pour half the soup into a regular blender if you don't have an immersion blender).
Source of recipe: I threw together a lentil soup based on what was in my fridge, and it came out really well.