Ingredients
Check off ingredients as you go
Serves 6
- 1 tbsp olive oil (15ml)
- 1 medium onion, chopped (150g / 1 cup)
- 2 garlic cloves, minced (6g)
- 1 medium butternut squash, peeled, seeded, and diced (800-900g / about 6 cups)
- 1 large carrot, peeled and cubed (100g / ¾ cup)
- 200g (1 cup) dried red lentils, rinsed
- 1 tsp ground cumin (3g)
- ½ tsp ground coriander (1.5g)
- ¼ tsp ground cinnamon (0.75g)
- ¼ tsp ground turmeric (0.75g)
- 1L (4 cups) vegetable or chicken broth
- 500ml (2 cups) water
- Salt and pepper to taste
For serving
- Juice of half a lemon
- 2 tbsp fresh cilantro or parsley, chopped
- Red pepper flakes (optional)
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes.
Stir in the spices: cumin, coriander, cinnamon, and turmeric. Cook for 1 minute to release the aromas, then add the butternut squash cubes, carrot slices, and red lentils to the pot, stirring to coat them well with the spices.
Pour in the vegetable or chicken broth and water. Mix well. Bring the soup to a boil, then reduce the heat, cover, and simmer for 25-30 minutes, until the lentils and vegetables are tender.
I like to serve this soup rustic-style with chunks, so the vegetables are cut roughly the same size—it’s both prettier and more pleasant to eat. But if you prefer, you can use an immersion blender to blend the soup to your desired consistency.
To serve, add the lemon juice and adjust seasoning with salt and pepper.
Enjoy immediately in bowls and garnish with fresh chopped cilantro or parsley, a squeeze of lemon juice, and red pepper flakes (if using). Serve with lightly toasted bread or homemade croutons.
Tips
- For a creamier soup, add a splash of coconut milk or cream at the end of cooking.
- This soup keeps well in the refrigerator for up to 4 days.