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Lentil and Butternut Soup

15 INGREDIENTS • 9 STEPS • 1HR 10MINS

Lentil and Butternut Soup

Recipe

4.3

3 ratings
Something warm and satisfying that everyone will like, that doesn’t require multiple pots, pans and kitchen apparatus. What if I told you that you can do it all in one pot with minimal prep? You can with this hearty lentil and butternut soup. You’re welcome!
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Something warm and satisfying that everyone will like, that doesn’t require multiple pots, pans and kitchen apparatus. What if I told you that you can do it all in one pot with minimal prep? You can with this hearty lentil and butternut soup. You’re welcome!
author_avatar
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.

1HR 10MINS

Total Time

$2.57

Cost Per Serving

Ingredients

Servings
6
us / metric
Olive Oil
3 Tbsp
Olive Oil
Celery
2 stalks
Celery, diced
Carrot
2
Carrots, diced
Onion
1
Medium Onion, diced
Butternut Squash
420 g
Butternut Squash, diced
Lentils
455 g
Lentils
Vegetable Broth
1.2 L
Vegetable Broth
Water
720 mL
Water
Bay Leaf
2
Bay Leaves
Tomato Paste
2 Tbsp
Tomato Paste
Garlic
2 cloves
Garlic, minced
Kosher Salt
1 tsp
Kosher Salt
Ground Black Pepper
1/2 tsp
Ground Black Pepper
Worcestershire Sauce
2 tsp
Worcestershire Sauce
Fresh Parsley
4 Tbsp
Fresh Parsley, chopped

Nutrition Per Serving

VIEW ALL
Calories
403
Fat
8.2 g
Protein
20.8 g
Carbs
65.5 g
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author_avatar
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.

Cooking Instructions

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step 1
In a large dutch oven or heavy bottomed pot, heat the Olive Oil (3 Tbsp) over medium heat. Add the Celery (2 stalks), Carrots (2), Onion (1) and Butternut Squash (420 g).
step 1 In a large dutch oven or heavy bottomed pot, heat the Olive Oil (3 Tbsp) over medium heat. Add the Celery (2 stalks), Carrots (2), Onion (1) and Butternut Squash (420 g).
step 2
Saute for 3-5 minutes until tender.
step 2 Saute for 3-5 minutes until tender.
step 3
Stir in the Lentils (455 g).
step 3 Stir in the Lentils (455 g).
step 4
Pour in 4 cups of the Vegetable Broth (960 mL), 1 cup of the Water (480 mL) and the Bay Leaves (2).
step 4 Pour in 4 cups of the Vegetable Broth (960 mL), 1 cup of the Water (480 mL) and the Bay Leaves (2).
step 5
Heat to a boil and reduce heat to a simmer. Cover and cook for 30 minutes, stirring occasionally until lentils start to get tender.
step 5 Heat to a boil and reduce heat to a simmer. Cover and cook for 30 minutes, stirring occasionally until lentils start to get tender.
step 6
Stir in the Tomato Paste (2 Tbsp), Garlic (2 cloves), Kosher Salt (1 tsp), Ground Black Pepper (1/2 tsp), and Worcestershire Sauce (2 tsp) along with remaining Vegetable Broth (240 mL) and Water (240 mL).
step 6 Stir in the Tomato Paste (2 Tbsp), Garlic (2 cloves), Kosher Salt (1 tsp), Ground Black Pepper (1/2 tsp), and Worcestershire Sauce (2 tsp) along with remaining Vegetable Broth (240 mL) and Water (240 mL).
step 7
Simmer, stirring occasionally with the lid slightly askew for another 15-20 minutes until the beans are quite tender and the broth thickens.
step 7 Simmer, stirring occasionally with the lid slightly askew for another 15-20 minutes until the beans are quite tender and the broth thickens.
step 8
Stir in the Fresh Parsley (4 Tbsp). Taste and adjust seasonings.
step 8 Stir in the Fresh Parsley (4 Tbsp). Taste and adjust seasonings.
step 9
Serve and enjoy!
step 9 Serve and enjoy!
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