I absolutely LOVE red lentil soup. I have tried many versions and enjoy each one just as much as the last. This version seemed perfect for autumn with the incorporation of butternut squash. The squash added a subtle sweetness and beautiful color.
I made this wonderful velvety soup in advance to serve for lunch on Thanksgiving Day. (I am sure it freezes well!) This recipe was adapted from Saveur. I doubled the original recipe and decreased the amount of olive oil and red pepper flakes. We ate it with green salad and naan. Perfect.
Yield: Serves 12
- 1/4 to 1/2 cup olive oil
- 8 cloves garlic, finely chopped
- 6 medium carrots, finely chopped
- 4 stalks celery, finely chopped
- 2 medium yellow onions, finely chopped
- 2 tsp ground cumin
- 1/2 tsp crushed red chile flakes
- 1 small butternut squash (about 2 lbs) peeled, seeded, cubed, and then finely chopped
- coarse salt and freshly ground black pepper, to taste
- 12 cups organic chicken stock
- 2 cups red lentils
- finely chopped parsley, for garnish
- paprika, for garnish
- flatbread (naan) and lemon wedges, for serving
- Finely chop the garlic, carrots, celery, and onion in a food processor.
- Heat oil in a dutch oven over medium heat. Add garlic, carrots, celery, and onion; cook, stirring occasionally, until slightly caramelized, 12 to 14 minutes.
- While the base is cooking, finely chop the cubed butternut squash in a food processor.
- Stir the cumin, chile flakes, squash, salt, and pepper into the carrot-celery-onion mixture; cook until squash is soft, about 15 minutes.
- Add stock and lentils; bring to a boil. Reduce heat to medium-low; cook, slightly covered, until lentils are very tender, about 20 minutes.
- Let soup cool slightly, then, working in batches, purée soup until smooth. (I used an immersion blender.)
- Ladle soup into bowls and garnish with parsley and paprika; serve with flatbread and lemon wedges on the side.
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Lovely, it does look pretty velvety, love any type of soup, and with the addition of the red lentils in your butternut squash, I’m sure it will be loved at your Thanksgiving spread.
Thank you so much, Loretta. 🙂
Surprised by the puréeing but love the velvety texture. YUM!
I purée all of my red lentil soups! It could be left as is though & I’m sure it would still be delicious.
This soup is the call for the day Josette! It’s brrrrery cold here! I bet it is colder there!!
Loved the addition of butternut squash to it.
Thanks, Sonal. 🙂 You would definitely like this one- perfect for cold weather!
Yes, this does look perfect for a cold winter’s day!
Ugh. I’m dreading those days! (except for the soup and salad dinners!) 🙂
Lovely soup, perfect for this freezing weather… yummm….
Thanks, Chitra! I can’t complain too much about the cold around here… it’s not that bad YET. I am looking forward to making a lot of soup in the near future!
Hwat a brilliant combination of flavours! I absolutely love it, thanks Josette!
Thank you so much! I am excited to eat it again this week! 😉
I’ve only tried lentils a couple of times, and loved them. I don’t know why I never think to make them. This soup looks delicious! Pinning….
Thanks, Julie. This is definitely one of my absolute favorite versions of red lentil soup. I hope you enjoy it!