I had purchased a butternut squash and was looking for a recipe to use it. This has been a cold winter – a good time for veggie-packed soups. I thought I would try this lentil and butternut soup recipe to add some color to our menu. It ended up making a lot (6+ servings) and is another way to get some protein (lentils) and nutrient-rich leafy greens (I like to use spinach). This recipe was taken from “One Dish Vegan” by Robin Robertson and is budget friendly. I made some minor adjustments – including adding the squash earlier. Preparation should take an hour total (about 15 minutes to peel and cut veggies and 45 minutes to cook). You could try putting all the ingredients into a crock pot and cooking on low for 3-4 hours. If you try it – let me know how it turns out. 🙂
- 1 Tbsp olive oil or 1/4 cup water
- 1 medium-size onion, minced
- 1 celery rib, minced
- 3 garlic cloves, minced (1 1/2 tsp)
- 2 Tbsp tomato paste
- 1 cup dried brown lentils, rinsed and picked over
- 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
- 1/2 tsp dried marjoram
- 7 cups vegetable broth
- Salt and freshly ground black pepper
- 1 small (or med.) butternut squash, peeled, seeded, and diced (about 3 cups) – use 5+ cups for 6+ servings.
- 4 cups coarsely chopped stemmed chard, kale, or other leafy greens (I like to use spinach)
- 1 tsp minced fresh thyme or 1/2 tsp dried thyme
- Heat the oil or water in a large pot (or dutch oven) over medium heat. Add the onion, celery, and garlic and cook for 5 minutes to soften. Stir in the tomato paste, then add the lentils, squash, tomatoes with their juices, marjoram, and broth. Season to taste with salt and pepper.
- Bring to a boil then reduce the heat and simmer for 35 minutes (covered). Stir in the greens and thyme and simmer until the lentils and vegetables are tender (about 10 – 15 minutes). Taste and adjust the seasoning if needed. Serve hot.