2 Tbsp olive oil
1/2 yellow onion, chopped
1/2 red onion, chopped
2 carrots, chopped
1 small-to-medium-size butternut squash, chopped
1 1/2” ginger, minced
3 garlic cloves, minced
2 tomatoes, chopped
1 quart chicken broth
1/3 cup brown rice
1/3 cup red lentils
1 tsp salt
1 tsp thyme
lots of ground pepper
saute onion / carrots in oil for 3 minutes
add squash & saute another 3 minutes
add everything else
bring to a boil
turn low, cover, cook about an hour, until rice is done
puree, but not completely, with a wand blender
