Spinach and Lentil Soup

Spinach and lentil soup (served with cheese muffins from The Pioneer Woman website)

1 medium grated onion
3 minced cloves garlic
1 tbsp oil
1 medium grated carrot
200g grated butternut squash
200g orange lentils
Sea salt to taste
Sprinkle of Pepper
1 teaspoon ground cummin
Pinch of chilli powder (optional)
1 bunch of fresh spinach washed and chopped
1.5 litres water or bone stock

Saute the onion and garlic until soft and then add the grated carrot and squash. (I use the cheese grater with box for this). Stir fry for a few minutes and then add the remaining ingredients.

Bring to the boil and then simmer until the lentils are soft. Top up the water level to desired thickness. You can make this quicker in the pressure cooker.