1. Chop the celery and onion. Heat oil in a saucepan over medium heat and cook the celery, onion and cumin 5 minutes. Add squash and cook 5 minutes, stirring occasionally.
2. Add broth, soup and lentils and simmer 5 minutes. Divide soup among 4 bowls.
Per serving: 568 calories, 7g fat, 1g saturated fat, 0mg cholesterol, 710mg sodium, 95g carbohydrate, 36g fiber, 10g sugar, 33g protein