Ingredients
- 14.5 can chicken broth
1 c water
1 c dry lentils, rinsed
1 bay leaf
1 Tbsp olive oil
1 med onion, chopped
2 cloves garlic, minced
1 medium butternut squash (2.5 lbs) peeled and cut into 3/4 inch chunks
1 Tbsp chopped fresh basil or parsley
3/4 tsp salt (optional)
1/4 tsp coarsely ground black pepper
2 plum tomatoes, coarsely chopped
Description
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