5 cups veggie stock, or 5 cups water
1 cup red lentils
3 medium onions
1 butternut squash
5 garlic cloves
2 teaspoons ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne
1/2 cup coriander, chopped (or to your taste)
Salt and black pepper
Cilantro for garnish (optional)
- Peel and roughly chop the onions and butternut squash; it can be chunky.
- Combine with the stock or water, lentils, garlic, cumin, cayenne, and turmeric in a pot.
- Cover and bring to a boil. Simmer until the squash and lentils are cooked, about 20-30 minutes.
- Puree the soup, adding in the coriander and the juice of the lemon. Add salt and pepper to taste; garnish with cilantro.
Nutritional Source: Calorie Count
- Soups/Stews, Bean