Ingredients
- 2 cups cooked lentils. (A quick alternative is buying already cooked Melissa’s brand lentils).
- 1/4 cup grape seed oil
- 2 cups water
- 1 tbs. Bouillon (I always use Better Than Bouillon).
- 1 onion
- 1 cup small cubed butternut squash
- 1 bay leaf
- 3-4 drops YL Lemon essential oil
- 1 drop YL Thyme essential oil
- Cherry tomatoes
- Alfalfa Sprouts (or favorite micro-green)
Directions
Cut the onion in very thin slices.
Put the 1/4 cup grape seed oil with 1drop of YL Thyme oil in a sauce pan.
Add the onion. Salt slightly. Cook on low until the onions are caramelized.
Add 2 cups water, 1 tbs. bouillon, 1 bay leaf, 1 cup cubed butternut squash.
Bring to boil, turn down to a simmer and let simmer until the butternut is tender.
When squash is tender add Lemon essential oil.
When ready to serve add the cherry tomatoes and micro-greens.
