Lentil Soup Recipe

This vibrant bowl brings together tender butternut squash, hearty red lentils, and aromatic spices with fresh vegetables. Bursting with flavor and nourishment, it offers a wholesome choice for chilly days. Delight in the goodness of a Red Lentil Squash Soup and enjoy this Red Lentil Soup Recipe Healthy, absolutely satisfying.

I came up with this Red Lentil Squash Soup when I wanted a meal that was both hearty and healthy. Its perfect for anyone lookin for a whole food plant-based dish that is gluten-free, oil-free, sugar-free, and low in fat.

I start with a medium butternut squash, peeled and cubed, along with 1 cup red lentils that add a good source of protein and fiber. I also toss in diced yellow onions, chopped carrots and celery for extra vitamins, and garlic for flavor and immune support.

Next, I simmer everything in 4 cups low-sodium vegetable broth with a can of diced tomatoes, to boost its tangy flavor. A teaspoon of ground cumin and a half teaspoon of turmeric powder not only enhance the taste but also give this soup anti-inflammatory properties.

I finish it off with salt, pepper and the juice of 1/2 lemon to balance the flavors. This recipe is amazingly simple and nutritious.

Why I Like this Recipe

1. I really like this recipe because its super healthy and fills me up without any guilt. I love that its vegan, oil-free, sugar-free and low in fat which makes it a clean meal for me.
2. I enjoy how easy it is to make. The prep and cook time is short, and even if I mess up a little sometimes, it always turns out good.
3. The flavors in the soup are really awesome. The spices like cumin and turmeric mix with the butternut squash and lentils, which gives it a unique and comforting taste that I crave on cold days.
4. I also appreciate that it is really hearty and satisfying because every spoonful has a mix of different textures and flavors that makes me feel like I’m eating a warm bowl of home-cooked food.

Ingredients

• Butternut Squash: adds a natural sweetness, packin lots of fibre and vitamins for a healthy boost.
• Red Lentils: they bring protein and fibre, helpin to keep you full while givin a creamy texture.
• Garlic: gives a bold, tangy flavor that really wakes up the dish and supports immunity.
• Diced Tomatoes: offer a bright pop of acidity and vitamin C, makin the soup taste fresh.
• Carrots: naturally sweet and crunchy, loaded with vitamins, add a balanced depth to each spoonful.

Ingredient Quantities

• 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
• 1 cup red lentils, rinsed
• 1 medium yellow onion, diced
• 2 large carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 1 can (14.5 oz) diced tomatoes (optional)
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric powder
• Salt and pepper to taste
• Juice of 1/2 lemon

How to Make this

1. First, prep your veggies. Dice the onion, chop the carrots and celery, peel and cube the butternut squash, and mince the garlic.

2. In a large pot put a splash of water (about 1/2 cup) then add the diced onions, minced garlic, chopped celery, and carrots. Cook them on medium heat for about 5 minutes until they get a little soft.

3. Now sprinkle in the ground cumin and turmeric powder, stirring well so the spices mix in with the veggies.

4. Add the cubed butternut squash, red lentils (that you already rinsed), and if you want, the canned diced tomatoes.

5. Pour in the 4 cups of low-sodium vegetable broth. Bring all that to a simmer.

6. Reduce the heat to low, cover the pot, and let it cook for about 25 minutes, stirring occasionally so nothing sticks.

7. Check that the butternut squash is tender and the lentils are soft. If the soup feels too thick, add a little more broth or water.

8. Season with salt and pepper to taste then squeeze in the juice of half a lemon.

9. Let the soup cook for another 5 minutes so all the flavors blend together.

10. Once everything is well mixed and the veggies are soft, your hearty soup is ready to serve hot. Enjoy!

Equipment Needed

1. Large pot with a lid
2. Cutting board
3. Chef’s knife
4. Vegetable peeler
5. Measuring cups
6. Wooden spoon or spatula
7. Lemon squeezer (optional)

FAQ

Lentil Soup Recipe Substitutions and Variations

• Butternut squash: if you dont have it on hand try using pumpkin or sweet potato cubes instead
• Red lentils: you could use green lentils or even split peas, but note they may hold their shape differently when cooked
• Low-sodium vegetable broth: feel free to swap with a light chicken broth or even water mixed with a bouillon cube if needed
• Garlic: in a pinch, a pinch of garlic powder can be used although the flavor might not be as strong as the fresh minced garlic

Pro Tips

1. Make sure you sauté the onions, garlic, celery and carrots long enough so that they start to turn golden – this creates a really deep flavor, just watch that the garlic dont burn.
2. Taste as you go along. The squash and lentils soak up the spices pretty fast so dont be afraid to add a bit more salt or even extra lemon juice at the end if it feels a bit bland.
3. If you find the soup too chunky for your liking, you can blend half of it with an immersion blender and then mix it back in, that makes it creamier without losing all the texture.
4. Keep an eye on the lentils while it cooks. They get soft quickly and if you leave em too long they might turn mushy, so check them every now and then to keep a nice bite in the soup.