Lentil Soup with Butternut Squash
 
Prep time
Cook time
Total time
 
Roasted squash and lentils combine with a secret ingredient for a tangy, sweet, and earthy umami sensation.
Author:
Recipe type: Soup
Cuisine: American
Serves: 4 servings
Ingredients
  • 1 stalk celery, diced
  • 1 small leek, white part chopped
  • 1 medium carrot, diced
  • 1 Tbsp olive oil
  • 3 cups vegetable broth
  • ½ cup black beluga lentils
  • ½ small red bell pepper, chopped
  • 1 small butternut squash, peeled, seeded, cubed and roasted
  • 2 Tbsp tomato paste
  • 1 Tbsp malt vinegar
  • ½ tsp ground chipotle pepper
  • salt to taste
  • toasted pumpkin seeds
Instructions
  1. Saute the celery, leek, and carrot in the olive oil over medium heat until tender, about 5 minutes.
  2. Add the vegetable broth and lentils. Bring to a boil.
  3. Reduce heat and simmer until the lentils are done, about 20 minutes.
  4. Add the bell pepper, squash, tomato paste, vinegar, salt and pepper. Continue cooking until the pepper is tender and the flavors have melded, about 10 more minutes, Add more broth if necessary.
  5. Serve topped with toasted pumpkin seeds.
Recipe by Seed to Pantry at https://www.seedtopantry.com/2014/11/13/lentil-soup-with-butternut-squash/