Heat large pot to a medium heat, add olive oil and then quickly add thinly sliced onion. Add turmeric and paprika.
Reduce to medium low heat, cover and cook for 30 minutes, stirring occasionally to assure that the onions stew evenly. After 30 minutes, return to medium heat, and cook for another 10-15 mininutes. Stir more regularly to assure onions do not burn.
Add lentils, squash, water and bay leaf. Cover and let cook until lentils are soft (20-30 minutes). Shortly before serving, sprinkle in thyme. Adding this spice after most of the cooking is done will provide a more distinct set of flavors. Garnish with fresh parsley.
Optional: If you looking to enjoy with cheese, place soup in individual, oven-proof, serving bowls. Place a thin layer of crusty whole grain bread in the bowl, pushing it down so that the side of the bread is covered with the soup. Place a thin layer of cheese on the bread. Melt cheese under the broiler.
Nutrient Information Per Serving:
Onion Soup with Lentils & Butternut Squash (no cheese)
Calories 191: Protein (g) 10; Carbohydrates (g) 29; Total Fiber (g) 10; Soluble Fiber (g) 1.5; Sugars (g) 5; Fat (g); 5; Saturated Fat (g) 0.7; Mono Fat (g) 3; Poly Fat (g) .75; Trans Fatty Acid (g) 0; Cholesterol (mg) 0; Calcium (mg) 60; Magnesium (mg) 55; Potassium (mg) 605; Sodium (mg) 10.
Onion Soup with Lentils & Butternut Squash (with Gruyere cheese)
Calories 270: Protein (g) 15; Carbohydrates (g) 29; Total Fiber (g) 10; Soluble Fiber (g) 1.20; Sugars (g) 5; Fat (g) 11; Saturated Fat (g) 4.5; Mono Fat (g) 5; Poly Fat (g) 1; Trans Fatty Acid (g) 0; Cholesterol (mg) 21; Calcium (mg) 250; Magnesium (mg) 63; Potassium (mg) 627; Sodium (mg) 70.