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Butternut Lentil Soup

2 Stalks celery; chopped
1 Onion; chopped
1 Red pepper; chopped
1 Carrot; chopped
1 sm Butternut squash; chopped (pumpkin would also work)
1 Potato; chopped
4 c Veg stock
Herbs and salt to taste
1/2 c Split red lentils


Dry fry veggies in a soup pot for a bit until onion softened, add stock, lentils and seasonings. Simmer for 30-40 minutes. Cool slightly and puree in blender. Reheat and adjust seasoning if necessary.


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