Butternut squash and Red Lentil Soup

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Butternut squash and Red Lentil Soup
 
Cook time
Total time
 
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Ingredients
  • 1 medium chopped onion
  • 1 cup chopped carrots
  • 2 cloves of minced garlic
  • 1 teaspoon of olive oil
  • 1 cup of dry red lentils (washed and picked through for stones)
  • 1½ cups of chopped butternut squash
  • 6 cups of vegetable broth (divided 4 cups and 2 cups) - I used Pacific low sodium
  • Seasonings to taste: (I used a pinch to two pinches of each)
  • Dried basil, oregano, thyme, black pepper, and cayenne pepper
Instructions
  1. Heat oil in a large soup pot, and sauté the onion, carrots and garlic for about 5 minutes or until the onions are tender. Add lentils, squash and 4 cups of the broth to the pot. Add the seasonings and let simmer for about 30 minutes.
  2. The lentils soaked up a lot of the broth so at the end to make it less thick I added the extra 2 cups of broth. I like my soup to be less thick, but you could forego the extra broth if you like it that way.

{ 6 comments… read them below or add one }

Deb March 24, 2010 at 2:25 pm

My friend from Egypt told me how good red lentils were but I’d never found an opportunity to try them until now. I started this soup early this morning and decided to transfer it over to my crockpot for the day. Since I was “chopping” the carrots and onions in the food processor I decided to throw the butternut squash in there as well (I used a bag that I got in the freezer section of Whole Foods) and the preparation took no time at all. I’m thrilled to have run across your website and am enjoying your recipes very much.

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Mery March 15, 2011 at 5:19 pm

I just tried it and it was simple and delicious. my husband will soon try it as well and we’ll see what he says..

I did not add the 2 cups broth at the end as I like it thick, and i served it on top of cooked millet.
also i did not add cayenne pepper since i did not have any, and i added some tumrik and ginger

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Laura April 11, 2011 at 8:05 pm

Could you use any kind of lentils in this dish or does it have to be just red lentils? It looks delicious and I can’t wait to try it! :D

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Vivian Matheson December 2, 2011 at 2:40 pm

A friend just gave me your web address. The recipes look yummy. Is is possible to get the nutritional info? I like to be sure that I get all the nutrients that I need when I eat vegetarian.

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laura August 14, 2012 at 11:01 am

this looks yummy how many does it serve?

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Karen Whelton November 24, 2013 at 11:49 am

My daughter prepared this for 7 of us yesterday. It was, absolutely , the best soup I have ever had. She also had chopped baby spinach on the table as a stir in…it cooked itself in the hot soup and was amazing. There were toasted pumpkin seeds and pomegranate seeds as toppings…and it was a party in my mouth. She followed the recipe exactly, and did add some broth at the end , but it was thick enough that the spoon stood on its own. The aroma was intoxicating. It made a huge pot, but there were, shockingly (!! ) NO leftovers .

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