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SideChef
Recipes
Beans & Legumes
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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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.
http://www.garlicandzest.com
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!
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
3 cups
Butternut Squash, diced
Lentils
2 1/3 cups
Lentils
Vegetable Broth
5 cups
Vegetable Broth
Water
3 cups
Water
Bay Leaf
2
Bay Leaves
Tomato Paste
2 Tbsp
Tomato Paste
Garlic
2 cloves
Garlic, minced
Kosher Salt
2 tsp
Kosher Salt
Ground Black Pepper
1 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
Love This Recipe?
Add to plan
logo
Lentil and Butternut Soup
Save
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.
http://www.garlicandzest.com
Cooking InstructionsHide images
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 (3 cups).
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 (3 cups).
step 2
Saute for 3-5 minutes until tender.
step 2 Saute for 3-5 minutes until tender.
step 3
Stir in the Lentils (2 1/3 cups).
step 3 Stir in the Lentils (2 1/3 cups).
step 4
Pour in 4 cups of the Vegetable Broth (4 cups), 1 cup of the Water (2 cups) and the Bay Leaves (2).
step 4 Pour in 4 cups of the Vegetable Broth (4 cups), 1 cup of the Water (2 cups) 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 (2 tsp), Ground Black Pepper (1 tsp), and Worcestershire Sauce (2 tsp) along with remaining Vegetable Broth (1 cup) and Water (1 cup).
step 6 Stir in the Tomato Paste (2 Tbsp), Garlic (2 cloves), Kosher Salt (2 tsp), Ground Black Pepper (1 tsp), and Worcestershire Sauce (2 tsp) along with remaining Vegetable Broth (1 cup) and Water (1 cup).
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!
Tags
view more tags
Beans & Legumes
Dairy-Free
American
Comfort Food
Lunch
Healthy
Shellfish-Free
Dinner
Vegetarian
Side Dish
Vegetables
Soups & Stews
Winter
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