Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 20 minsCook Time 30 minsTotal Time 50 minsIngredients
1 tbsp olive oil
3 cloves garlic, minced
1 onion, finely chopped
1 large sweet potato, peeled and diced
2 carrots, peeled and sliced
2 celery stalks, chopped
1 cup butternut squash, diced
1 tsp ground cumin
1 tsp sweet paprika
½ tsp garam masala
½ tsp ground turmeric
½ tsp black pepper
1 cup red lentils, rinsed
8 cups vegetable broth
salt to taste
fresh coriander (cilantro) to garnish
Instructions
1 In a large pot, heat a tbsp of olive oil over medium heat. Add onions and garlic, sauté until fragrant and soft.
2 Add sweet potato, carrots, celery, and butternut squash. Stir and cook for 5-7 minutes until the vegetables start to soften.
3 Sprinkle cumin, sweet paprika, garam masala, turmeric and black pepper over the vegetables. Stir well to coat the veggies evenly with the spices.
4 Add the rinsed red lentils to the pot.
5 Pour in the vegetable broth, ensuring it covers all the ingredients. Bring the mixture to a gentle boil.
6 Reduce the heat to low and let the soup simmer for about 20-25 minutes until the lentils and veggies are tender.
7 For a creamy texture, use an immersion blender to partially blend the soup. If you prefer a chunky soup, skip this step.
Ingredients Ingredients
1 tbsp olive oil
3 cloves garlic, minced
1 onion, finely chopped
1 large sweet potato, peeled and diced
2 carrots, peeled and sliced
2 celery stalks, chopped
1 cup butternut squash, diced
1 tsp ground cumin
1 tsp sweet paprika
½ tsp garam masala
½ tsp ground turmeric
½ tsp black pepper
1 cup red lentils, rinsed
8 cups vegetable broth
salt to taste
fresh coriander (cilantro) to garnish
Directions Instructions
1 In a large pot, heat a tbsp of olive oil over medium heat. Add onions and garlic, sauté until fragrant and soft.
2 Add sweet potato, carrots, celery, and butternut squash. Stir and cook for 5-7 minutes until the vegetables start to soften.
3 Sprinkle cumin, sweet paprika, garam masala, turmeric and black pepper over the vegetables. Stir well to coat the veggies evenly with the spices.
4 Add the rinsed red lentils to the pot.
5 Pour in the vegetable broth, ensuring it covers all the ingredients. Bring the mixture to a gentle boil.
6 Reduce the heat to low and let the soup simmer for about 20-25 minutes until the lentils and veggies are tender.
7 For a creamy texture, use an immersion blender to partially blend the soup. If you prefer a chunky soup, skip this step.
AuthorSuzanneCategoryLight meals, Soups and One PotsDifficultyBeginner