Curried Lentil, Rice, Squash and Apple Soup
1 large butternut squash, peeled and cut into 1 inch cubes
2 granny smith apples, peeled and cut into 1/2 inch cubes chopped cilantro for garnish
- Prepare the lentils and rice mix according to package instructions using 7 cups of water instead of six.
- When the mix comes to a boil add the squash and apples and let cook for 45 minutes, until the lentils are tender.
- Serve with the chopped cilantro.