Fragrant and filling, this bowl of soup is hearty enough for dinner on its own. No lentils? No problem. This soup can achieve its chunky, hearty texture with rice, quinoa, or even chickpeas. What’s more, this soup is pretty customizable based on your pantry. Think: any fall squash, any root veggie in place of carrots, and chicken or vegetable broth depending on dietary restrictions.Print
- 3 tablespoons olive oil
- 1 large yellow onion
- 4 garlic cloves, minced
- 2 inches of ginger, minced
- 1 pound hardy squash like butternut, acorn, and/or delicata, cut into bite-sized pieces
- 2 large carrots, peeled and cut into bite-sized pieces
- 2 celery ribs, cut into bite-sized pieces
- 1 1/2 tablespoons curry powder
- 1 teaspoon harissa powder
- 1/4 teaspoon red pepper flakes
- 1 1/4 cups red lentils, rinsed
- 8 cups low-sodium vegetable or chicken stock
- 2 tablespoons lemon juice
- Kosher salt
- Freshly ground black pepper
- Heat oil in a large pot over medium-high heat. Add onions, garlic, and ginger and cook until onions are translucent, 3-4 minutes. Add squash, carrots, and celery and cook, stirring occasionally, until squash begins to soften, another 10-15 minutes.
- Add curry powder, harissa, and red pepper flakes to the vegetables and mix constantly until very fragrant, 1-2 minutes.
- Mix lentils in with the vegetables and cover with broth. Bring to a boil, then reduce heat to medium-low and simmer until lentils are tender, 30-40 minutes.
- Add lemon juice and season with salt and pepper. Divide evenly among four bowls and serve immediately.