1/4 tsp ground sage
1/4 tsp paprika
1/2 tsp ground cumin
1/4 chipotle powder
3 Tbl *no chicken soup base bullion (or sub the water for veggie broth)
10 cups water* or veggie broth
1/2 tsp kosher salt
1/4 tsp fresh ground pepper
**Optional toppings: diced fresh avocado, sliced scallions, fresh squeezed lime, tortilla chips
First up, roasting the squash. Preheat the oven to 425. Slice the top and bottom of the squash off and then slice it long ways down the middle, remove the seeds and turn them face down onto a baking pan. Place 4 cloves of garlic in the well of each half of squash and add 1/2 cup of water to the pan. Roast the squash for 30 min. If a knife tip easily pierces the squash, it's ready, otherwise roast for an additional 10-15 min. Let cool and peel off the skin. Some will easily peel by hand, other parts are easily removed with a pairing knife. Diced into small pieces once peeled and set aside in a bowl
In a large soup pot saute the olive oil, garlic, onion, carrot and red pepper until onion begins to turn translucent. Add all the spices and stir well for 1-2min. Add the lentils, water and bullion (or veggie stock if substituting). Bring to a boil and add squash. Simmer for 30 min or until lentils are cooked through. Add fresh chopped spinach and simmer another 5-10min.
Serve hot with toppings of your choice or a side of fresh baked bread!