Squash and Lentil Soup

  • 4 tbsp ghee, butter, or oil of choice
  • 1 large onion, roughly chopped
  • 1 heaping tsp of minced or grated garlic
  • 2 carrots, peeled and roughly chopped
  • 1 medium potato, peeled and roughly chopped
  • ½ cup of butternut squash, peeled and roughly chopped
  • 2 cups red lentils
  • 1 large or 2 small tomatoes, roughly chopped
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • ½ tsp ground coriander
  • 4 cups chicken or vegetable stock
  • 5 cups water
  • salt and pepper to taste
  • 12 mini whole wheat pitas or 2-3 loaves of whole wheat pita bread torn into pieces
  • olive oil
  • sea salt
  • ¼ – ½ tsp garlic powder (depending on how much garlic you like)
  1. Melt the ghee/butter in a large pot. Add the onions, carrots, garlic, potatoes, and butternut squash. Cook for about 5-7 minutes, until vegetables start to soften.
  2. Add the tomatoes, lentils, and spices. Add salt and pepper. Cook for a minute or two, until fragrant.
  3. Add the stock and water and bring to a boil. Once it starts boiling, cover and simmer for about 45 minutes.
  4. Puree with an immersion blender or blend in a blender (in batches). Adjust the salt level to your liking.
  5. For the pita chips, preheat oven to 450°F. Place the mini pitas or torn pieces on a baking sheet. Drizzle with olive oil (both sides of the pita bread). Sprinkle with sea salt and garlic powder. Bake for about 6-8 minutes until browned and crisp. Serve with lentil soup.
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