Print Recipe

Super Easy Red Lentil Soup with with Butternut Squash

Creamy, comforting and deliciously flavoured, this red lentil soup is made with fresh butternut, ginger, cumin and just a very few other ingredients, to create a nourishing fall meal.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Soups
Cuisine: Vegan
Servings: 3
Author: The Awesome Green

Ingredients

  • 1/2 cup red lentils
  • 1 cup fresh butternut squash peeled and cut into cubes
  • 1 carrot diced
  • 1 medium onion diced
  • 1 inch ginger piece peeled and grated
  • 2 garlic cloves minced
  • 1 tsp cumin powder
  • 2 tsp coconut oil
  • 3 cups purified water
  • 1/4 tsp sea salt
  • 2 tbsp freshly squeezed lemon juice
  • To garnish: coconut yogurt toasted pumpkin seeds

Instructions

  • Heat the coconut oil into a medium soup pot, and add the onion, carrot, ginger, cumin and garlic.
  • Cook over medium heat for 3 minutes, then add the water, lentils and pumpkin cubes.
  • Bring to boil over medium heat, then turn the heat to low and simmer for 20 mins.
  • Transfer into the blender, add the lemon juice and process to obtain a smooth cream.
  • Divide into serving bowls, add yogurt and pumpkin seeds and serve warm.

Notes