Author Notes
Lentil soup revamped with a fall attitude. Inspired by Matters of the Belly —Sarah {Thyme to Eat}
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Ingredients
- Butternut Squash Lentil Soup
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4 tablespoons
ghee/butter/oil of choice
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1
large onion, roughly chopped
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2
carrots, peeled and roughly chopped
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1/2 cup
butternut squash, peeled and roughly chopped
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1 teaspoon
minced or grated garlic
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2 cups
red lentils
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1
large tomato, roughly chopped
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1 teaspoon
ground cumin
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1/2 teaspoon
ground coriander
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salt to taste
-
1 teaspoon
pepper
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4 cups
chicken or vegetable stock
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5 cups
water
- Garlic & Sea Salt Pita Chips
-
12
mini whole wheat pitas
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1 pinch
salt
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1/4 teaspoon
garlic powder
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olive oil
Directions
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Melt the ghee/butter in a large pot. Add the onions, carrots, garlic, potatoes, and butternut squash. Cook for about 5-7 minutes, until vegetables start to soften.
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Add the tomatoes, lentils, and spices. Add salt and pepper. Cook for a minute or two, until fragrant.
Add the stock and water and bring to a boil. Once it starts boiling, cover and simmer for about 45 minutes.
Puree with an immersion blender or blend in a blender (in batches). Adjust the salt level to your liking.
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For the pita chips, preheat oven to 450°F. Place the mini pitas or torn pieces on a baking sheet. Drizzle with olive oil (both sides of the pita bread). Sprinkle with sea salt and garlic powder. Bake for about 6-8 minutes until browned and crisp. Serve with lentil soup.
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