Savory Lentil And Squash Soup Recipes

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SAVORY LENTIL AND SQUASH SOUP

Provided by Donna Goodwin

Categories     Soup/Stew     Bean     Herb     Onion     Tomato     Vegetable     Lentil     Butternut Squash     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 12



Savory Lentil and Squash Soup image

Steps:

  • Combine 5 1/2 cups broth and all remaining ingredients in heavy large saucepan. Simmer until vegetables and lentils are tender, stirring occasionally, about 45 minutes. Thin soup with additional broth if necessary. Season with salt and pepper. Ladle soup into bowls and serve.

5 1/2 cups (or more) canned vegetable or chicken broth
1 pound butternut squash, peeled, seeded, chopped (about 2 cups)
1 cup chopped onions
1 cup lentils
1 ripe tomato, peeled, cored, chopped
1 medium carrot, chopped
1 celery stalk, chopped
1/4 cup dry white wine
2 tablespoons fresh lemon juice
1 tablespoon curry powder
1 large garlic clove, minced
1 bay leaf

SQUASH AND RED LENTIL SOUP

Make and share this Squash and Red Lentil Soup recipe from Food.com.

Provided by Sackville

Categories     Lentil

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 7



Squash and Red Lentil Soup image

Steps:

  • Peel, seed and dice the squash and roast with the rosemary sprigs and olive oil in a 200 C oven for 45 minutes.
  • You want the total amount of diced squash to be about 2 pounds or 900g.
  • Meanwhile, clean the lentils and then boil them for about 10 minutes.
  • Drain the lentils, add the stock and the onion and simmer for five minutes.
  • Mash the squash and stir into the soup.
  • Season with salt and pepper and serve with a sprig of the roasted rosemary on top.

Nutrition Facts : Calories 208.4, Fat 7.7, SaturatedFat 1.1, Sodium 4.6, Carbohydrate 26.6, Fiber 5, Sugar 2.3, Protein 10.2

1 squash (about 1 kg whole)
2 sprigs rosemary
150 g red lentils
1 medium onion, diced
900 ml vegetable stock or 900 ml chicken stock
2 tablespoons olive oil
salt and pepper, to taste

SAVORY LENTIL STEW

Make and share this Savory Lentil Stew recipe from Food.com.

Provided by Carol Bullock

Categories     Stew

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 17



Savory Lentil Stew image

Steps:

  • Put the water in a large pot with the lentils, onion, carrot, celery, potatoes, parsley, thyme, pepper, cloves and liquid smoke.
  • Bring to a boil, reduce heat and cover, and simmer for 35-45 minutes.
  • Meanwhile, place the 2 tbsp water, shallot, and garlic in a small pan.
  • Cook, stirring, until tender, about 5 minutes.
  • Mix in the cumin and coriander.
  • Continue to cook, stirring, for another minute.
  • Add to the soup and stir.
  • Remove 3 cups of the soup to a blender.
  • Puree until smooth and recombine with the rest of the soup.
  • Serve with a splash of soy sauce.

8 cups water
1 1/2 cups dried lentils (I prefer the red ones)
1 large onion, chopped
1 carrot, chopped
1 stalk celery, chopped
2 potatoes, peeled and chopped
2 tablespoons chopped parsley
1 teaspoon fresh ground pepper
1 teaspoon dried thyme
1/4 teaspoon ground cloves
1/4 teaspoon liquid smoke
2 tablespoons water
2 -3 tablespoons minced shallots
4 tablespoons minced garlic
1 teaspoon ground cumin
1 teaspoon ground coriander
soy sauce

SPICED LENTIL & BUTTERNUT SQUASH SOUP

Cook a big batch of this filling spiced lentil and squash soup and freeze the leftovers for a speedy supper another day. It's healthy and low in fat

Provided by Esther Clark

Categories     Dinner, Lunch, Soup

Time 50m

Yield Serves 4-6

Number Of Ingredients 10



Spiced lentil & butternut squash soup image

Steps:

  • Heat the oil in a large flameproof casserole dish or saucepan over a medium-high heat. Fry the onions with a pinch of salt for 7 mins, or until softened and just caramelised. Add the garlic, chilli and ras el hanout, and cook for 1 min more.
  • Stir in the squash and lentils. Pour over the stock and season to taste. Bring to the boil, then reduce the heat to a simmer and cook, covered, for 25 mins or until the squash is soft. Blitz the soup with a stick blender until smooth, then season to taste. To freeze, leave to cool completely and transfer to large freezerproof bags.
  • Stir in the coriander leaves and ladle the soup into bowls. Serve topped with the dukkah, yogurt and extra coriander leaves.

Nutrition Facts : Calories 167 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium

2 tbsp olive oil
2 onions, finely chopped
2 garlic cloves, crushed
¼ tsp hot chilli powder
1 tbsp ras el hanout
1 butternut squash, peeled and cut into 2cm pieces
100g red lentils
1l hot vegetable stock
1 small bunch coriander, leaves chopped, plus extra to serve
dukkah (see tip) and natural yogurt, to serve

SAVORY LENTIL VEGETABLE SOUP

Beverly Sterling of Gasport, New York recommends this hearty variation of lentil soup. "Curry and ginger give the broth zip and spinach and squash are tasty, nutritious additions," she says.

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 6 servings.

Number Of Ingredients 14



Savory Lentil Vegetable Soup image

Steps:

  • In a large saucepan, saute squash in 1 teaspoon oil until crisp-tender. Remove and set aside. Add carrots, potato, onion, garlic and remaining oil to the pan. Cook and stir over low heat for 8-10 minutes. Stir in curry powder and ginger; cook for 1 minute. Add the broth, lentils, tomato paste, vinegar and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until lentils and potatoes are tender. Add spinach and squash; heat through.

Nutrition Facts :

1 medium yellow summer squash, cut into 1/2-inch cubes
3 teaspoons vegetable oil, divided
2 medium carrots, sliced
1 large potato, peeled and cut into 1/2-inch cubes
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon curry powder
1/4 teaspoon ground ginger
6 cups reduced-sodium chicken broth
1-1/4 cups dried lentils, rinsed
3 tablespoons no-salt-added tomato paste
1 tablespoon cider or red wine vinegar
1/2 teaspoon pepper
4 cups coarsely chopped fresh spinach

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