Hearty Butternut Squash Lentil Soup | A Perfect Blend of Taste & Nutrition

Wash the red lentils to remove dirt and soak them in water for 6 hours.

After soaking, drain the lentils and set aside.

In a high pot, add the soaked lentils and chopped butternut squash.

Add sliced onion, green chili, ginger and garlic paste, turmeric powder, red chili powder, and rosemary to the pot.

Add a generous amount of salt and enough water to cover the lentils and butternut squash by 1.5 to 2 inches.

Bring the mixture to a boil, stirring to combine the ingredients.

Cover the pot and cook for 15 to 20 minutes, skimming off any dirt that rises to the surface during cooking.

Prepare a garnish by mixing chopped red onions, carrot, cucumber, and boiled butternut squash in a bowl.

Season the garnish with salt and a squeeze of lemon juice.

Once the soup is cooked, stir it and check the consistency, ensuring the lentils and butternut squash are soft.

Remove the rosemary stems from the soup before serving.

Equipment Needed

Spice Level:

Dietary