This vegetarian/vegan soup has all the sustaining coziness of winter in a bowl.

The recipe comes from Amy Chaplin, and has been slightly adjusted by me.

It serves 4-6.

Lentil Soup with Rosemary, Butternut Squash, and Chard Recipe

1.5 cup french lentils
7 cups organic vegetable broth
7 bay leaves
2 Tablespoons olive oil
1 medium onion, diced
1 teaspoon of salt
6 large garlic cloves
3 Tablespoons fresh rosemary, minced
4 cups butternut squash, cubed
1 bunch rainbow chard, stems removed and chopped
2 teaspoons tamari
2 teaspoons balsamic (I used white balsamic)
more salt and freshly ground pepper to taste

Place the lentils in a large pot with the vegetable broth and the bay leaves. Bring to a boil over high heat. Cover pot and reduce heat to low. Simmer for 20 minutes.

Remove the bay  leaves and drain the lentils, reserving the liquid. You should have 4.5 cups; if not add water to that amount.

Warm olive oil over medium heat. Add the onion and salt, and sauté until golden. Stir in the garlic and rosemary, and cook for 2 minutes longer.

Add the butternut squash and reserved lentil liquid, raising heat to bring to a boil, then cover the pot and reduce to a simmer for 10 minutes.

Stir in drained lentils. and simmer covered for 10 minutes. Remove the lid and simmer 10 minutes longer.

Add the chard and stir until they wilt. Stir in the tamari and balsamic vinegar, and season with more salt to taste, and freshly ground pepper.

Serve immediately.

Yum! Enjoy!