During the week, it can feel downright Herculean getting a healthy, nourishing meal on the table. Something warm and satisfying that everyone will like, that doesn’t require multiple pots, pans and kitchen apparatus. What if I told you that you can do it all in one pot with minimal prep in about an hour? You can with this hearty lentil and butternut soup. You’re welcome!
Even though I’m starting with dried lentils, this soup comes together quickly because unlike other dried legumes, lentils don’t need an overnight soaking to reconstitute. They’ll give you rich, creamy results in no time.
For this soup, I start by sauteing the vegetables in a little olive oil, just until they start to become a little tender and the onions and celery begin to take on a translucent look. Then add the broth and lentils. Bring it to a boil, then back down the heat to a low simmer.
While it’s cooking, pour yourself a glass of wine and help the kids with their Algebra homework. When the coefficients and variables have you pulling out your hair (in about half an hour), it’s time to add a few more ingredients like tomato paste, garlic and worcestershire. Simmer just long enough for your head to explode with algebraic equations and dinner is ready!
Stir in some fresh parsley and ladle the savory soup into bowls. It’s great with a green salad and/or a crusty piece of bread. If there’s leftovers, you’ll want them for lunch the next day, too!
Looking for a delicious, filling vegetarian soup? This is it -- with hearty lentils and creamy butternut squash
- 3 tablespoons olive oil
- 2 stalks celery cut into 1/4"-1/2" dice
- 2 carrots peeled and cut into 1/4"-1/2" dice
- 1 medium onion peeled and cut into 1/4"-1/2" dice
- 3 cups butternut squash peeled , cut into 1/4"-1/2" dice
- 1 pound lentils
- 5 cups vegetable broth divided
- 2 cups water divided
- 2 bay leaves
- 2 tablespoons tomato paste
- 2 large cloves garlic minced
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 2 teaspoons worcestershire sauce
- 1/4 cup parsley chopped
In a large dutch oven or heavy bottomed pot, heat the olive oil over medium heat. Add the celery, carrots, onion and butternut squash. Saute for 3-5 minutes until tender. Stir in the lentils, 4 cups broth and 1 cup water and add the bay leaves.
Heat to a boil and reduce heat to a simmer. Cover and cook for 30 minutes, stirring occasionally until lentils start to get tender.
Stir in the tomato paste, garlic, salt, pepper, and worcestershire sauce along with remaining broth and water. Simmer, stirring occasionally with the lid slightly askew for another 15-20 minutes until the beans are quite tender and the broth thickens. Stir in the chopped parsley. Taste and adjust seasonings. Serve.