Lentil Soup with Butternut Squash

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a large, heavy Dutch oven over medium heat.

Step 2

Add the onion, carrots, celery, and garlic and cook, stirring often, until nearly tender, about 8 minutes.

Step 3

Stir in the thyme, marjoram, salt, pepper, and lentils.

Step 4

Cook and stir for 30 seconds.

Step 5

Add the water and bring to a boil over high heat.

Step 6

Reduce the heat to low, cover, and simmer until the lentils are very tender, 25 to 30 minutes.

Step 7

Stir in the squash, Swiss chard, and tomatoes and return to a boil, breaking up the tomatoes with the side of a spoon.

Step 8

Cover and simmer until all of the vegetables are tender, about 10 minutes more.