Serves: 6–8
Preparation Time: 20 minutes
Cooking Time: 1 hour
Ingredients:
2 cups red lentils, rinsed
1 medium butternut squash, peeled, seeded, and cubed
1 large sweet pepper, diced
1 sweet pepper, diced
2 carrots, grated
2 celery stalks, sliced
1 onion, diced
3 cloves garlic, minced
2 tbsp olive oil
1–2 tsp Italian herbs
Salt and pepper, to taste
6–8 cups water or broth
Instructions
Prepare and roast the squash: Wash and peel the butternut squash. Cut into cubes, place on a baking tray, drizzle with olive oil, and roast at 375°F (190°C) for 45 minutes, turning halfway through.
Cook the red lentils: While the squash is roasting, place the rinsed red lentils in a pot and cover with water or broth. Bring to a boil, then reduce to a simmer and cook for about 15–20 minutes, until soft. Set aside.
Prep the vegetables: While the lentils are cooking, prep all your veggies, leaving onion last to avoid “crying”
Sauté the base: In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery. Cook for 5–7 minutes until softened. Add the garlic, sweet pepper, and herbs cook for another 2–3 minutes.
Combine and simmer: Add the cooked lentils, water or broth and the roasted squash and simmer for another 5–10 minutes to bring all the flavors together.
Blend (optional): Blend until smooth with an immersion blender, or leave slightly chunky.
Season and adjust: Taste and adjust salt and pepper. Add more broth if needed.
Serving Ideas
- Serve with crusty bread
- Top with yogurt or a drizzle of olive oil
- Add fresh herbs if available
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