Lentil Soup With Butternut Squash Recipe

Lentils are one of our favorite foods, and the red ones seem particularly autumnal. Considered a weight-loss superfood, lentils make for warming Fall soup. This recipe puts flavor back into lentils with cumin and turmeric, the bright yellow spice known for its anti-inflammatory properties. To increase the seasonality of the soup, we've added butternut squash to it, too.
red lentils

The prep for this lentil soup is simple, making it a perfect weeknight dinner; the soup practically cooks itself. Check out the recipe when you read more.

Adapted from Food.com

Lentil Soup With Butternut Squash

Ingredients

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)
1 lemon
Salt and black pepper
Cilantro for garnish (optional)

Directions

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.

Serves 6.
lentil soup