• Sima Farage

Recipe of the Week: Squash and Lentil Soup

Nothing is more comforting on a cold day than a big bowl of soup. This nourishing soup is rich in antioxidants, vitamin A - which is anti-aging and healthy to the skin - and plant-based protein. It’s simple, filling, and delicious!


¼ cup water or vegetable stock for saute

1 medium yellow onion chopped

1 butternut squash, cubed (8 cups)

1 ½ cup red lentils

2 teaspoons dried sage

1 teaspoon cumin

7 cups vegetable broth

Salt and pepper to taste


In a large pot, start sautéing the onions for about 5 minutes on medium to high heat. Add sage , cumin, and squash cooking for a few minutes. Add lentils, broth, salt and pepper. Bring it to a boil then cover and reduce the heat to a simmer for about 30 minutes until squash and lentils are soft. Then you can puree your soup using a food processor or blender. Top with pumpkin seeds for a crunch.

Enjoy this dish throughout winter. Even my picky boyfriend was a fan!

​ Copyright © 2016 Utter Wellness. All rights reserved!This website is for information purposes only it does not provide medical or legal advice. Viewing this website, receipt of information contained on this website, or the transmission of information does not constitute a physician-patient relationship. The medical and/or nutritional information on this site is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Use of this website constitutes acknowledgement and acceptance of these limitations and disclaimers.