Recipe of the Week: Squash and Lentil Soup

January 23, 2017


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!

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