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