Squash and Red Lentil Soup

Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

This is from a friend's cookbook. I thought it sounded very good.

Ingredients Nutrition

Directions

  1. Peel, seed and dice the squash and roast with the rosemary sprigs and olive oil in a 200 C oven for 45 minutes.
  2. You want the total amount of diced squash to be about 2 pounds or 900g.
  3. Meanwhile, clean the lentils and then boil them for about 10 minutes.
  4. Drain the lentils, add the stock and the onion and simmer for five minutes.
  5. Mash the squash and stir into the soup.
  6. Season with salt and pepper and serve with a sprig of the roasted rosemary on top.

Reviews

(2)
Most Helpful

This is a good and healthy soup. I cut the butternut squash in half, drizzled olive oil on it, and sprinkled it with dried rosemary. Then, I roasted it at 375 deg. until it was tender. This makes it easier to peel. After cooking all the ingredients until soft, I pureed the soup with my immersion blender. Thank you for this healthy recipe.

Scrivener1 February 13, 2016

This soup is awesome and full of flavor, which I wouldn't have expected with so few ingredients..and without the Rosemary, because I didn't have any...I will make this again! Was thrown by the metrics but with a few conversions I was able to get it.

Angie Fisher January 03, 2010

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