What's For Dinner?

Lentil, Butternut Squash, Apple, and Curry Soup!

I was going to make a simple butternut squash soup, but I was more in the mood for a hearty

almost- stew, so I searched my fridge and pantry for some inspiration.  This is what I came up with:

Ingredients:

1 cup lentils

1 can Trader Joe's diced tomatoes

1 quart chicken stock

2 cups water

1 package Trader Joe's butternut squash

1 green apple, diced

3 small carrots, diced

3 stalks celery, diced

1 onion, diced

2 cloves garlic, minced

3/4 tbsp curry powder

1 sprig fresh thyme

1 bay leaf

2 tbsp olive oil

salt and pepper to taste

1 tbsp balsamic vinegar

Heat olive oil in large pot on medium high heat.  Add onions and saute until translucent. Add carrots, celery, squash, and apple, salt & pepper and cook for 8-10 minutes.  Add garlic and curry powder and cook for 2 minutes.

Add tomatoes, lentils, and herbs to pot.  Cover with lid, reduce heat to medium and cook for 10 minutes.  Remove lid, add stock and water to pot.  Bring to a boil, then reduce heat to a simmer.   Cook soup for 1 hour or until vegetables and lentils are tender, adding water if needed.

Blend 3 cups of soup in blender, then return to pot to thicken soup.  Stir in balsamic vinegar.  Salt and pepper to taste.  Serve hot.