Squash, Red Lentil & Ginger Soup

A hearty, autumn soup to leave you feeling warm and satisfied
Super easy

Squash, Red Lentil & Ginger Soup


For 4 Person(s)


  • 1 tbs Olive or Sesame Oil
  • 1 tsp Sea Salt
  • 1 Large Onion
  • 1 Medium Carrot
  • 1 Stick Celery
  • 600 gm Red Lentils
  • 1200 ml Vegetable Stock
  • 2 cm strip Kombu
  • 2 tbs White Miso
  • 2 tbs Toasted Pumpkin Seeds
  • 2 tbs Chopped Parsley

Squash, Red Lentil & Ginger Soup Directions

    1.     Pour 1 tbs of oil into a large saucepan and heat gently over a low flame
    2.     Chop and dice the onion, carrot and celery finely and add to the pan with the salt and cook for 5 minutes
    3.     Peel the squash, chop into 2cm chunks and add to the pan
    4.     Wash the lentils thoroughly in cold water until it runs clear then drain and add to the pan
    5.     Wash the Kombu strip and add it to the pan with the stock and bring the soup to the boil
    6.     Simmer for 15-20 minutes until the squash is tender and the lentils are cooked
    7.     Wash the pumpkin seeds and place them in a shallow oven dish
    8.     Toast them in a low oven (110°c) for 35-45mins taking care not to burn them
    9.  When the soup is ready, remove from the flame and add the ginger juice and white miso
    10.  Blend to the desired consistency and adjust seasoning
    11.  Garnish with chopped parsley and toasted pumpkin seeds and serve hot

Recipe notes

Great served with freshly made sourdough croutons

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