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Bowl of creamy soup, garnished with parsley and lemon.
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Red Lentils Soup with Butternut Squash

This red lentils soup with butternut squash is the perfect creamy & comforting soup to come home to after a busy day!! It can be a full meal or served as a starter.
Course Soup
Cuisine Mediterranean
Keyword Mediterranean Red Lentils Soup, Red Lentils Soup, Red Lentils Soup with Butternut Squash
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 431kcal
Author Sonila

Equipment

  • Blender or Immersion Blender

Ingredients

  • 12 oz red lentils (340 grams)
  • 1.5 cups cubed butternut squash (about 307 grams)
  • 2 tbsps olive oil (add more for garnish in each plate) extra virgin
  • 1 onion
  • 2 garlic cloves
  • 1 carrot
  • 1 tsp cumin
  • 0.5 tsp crushed red pepper
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 4 cups chicken broth alternative vegetable broth
  • 1-2 cups water
  • 1 tbsps tomato paste
  • 1 lemon, divided in half

Instructions

  • Prep: chop the onion, mince the garlic, clean lentils from impurities and rinse, peel and chop the carrot. Squeeze half lemon and slice the other half.
  • Saute onion and garlic in olive oil. Once translucent, add carrot and continue sauteing. Then add cubed butternut squash and stir often so onion doesn't stick.
  • Add tomato paste, lentils and chicken broth. Add 1 cup of water at this point. Mix everything well, let cook in medium heat.
  • Once the soup boils, start adding cumin, crushed red pepper, salt & pepper. Also, add the juice of half lemon. Stir occasionally. Let cook for 30 minutes.
  • If you have an immersion blender use it directly on the pot. Otherwise, use a regular blender. For regular blender, blend in batches and wait for soup to cool down a bit (don't blend boiling liquids). Follow instructions for specific blender you own.
  • Pour blended soup from blender to pot, low heat. Check for salt, pepper and consistency of soup. Add more water if you would like to have a thinner soup. Bring it to boil then turn heat off.
  • Serve warm, garnish with fresh parsley, olive oil and lemon slices!! I love olive oil and lemon juice as garnishes, they really elevate the flavor of this soup.

Notes

  • Nutrition information is estimated. 
  • This soup is 4 servings when served as a full meal, but when served as a starter I get about 6 portions. 

Nutrition

Calories: 431kcal | Carbohydrates: 67g | Protein: 25g | Fat: 9g | Saturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1501mg | Potassium: 1375mg | Fiber: 29g | Sugar: 6g | Vitamin A: 8316IU | Vitamin C: 50mg | Calcium: 118mg | Iron: 8mg