This French Green Lentil & Butternut Squash Soup is absolutely incredible and very easy to make. It’s full of nutrient-rich veggies, protein-packed lentils and cleansing greens—it’s a nice, textured option to the seasonal pureed butternut squash soups.
Large stock pot with lid
Large spoon or silicone spatula
Try to buy everything organic. Here’s why.
1 yellow onion, diced (here’s a tip)
1 cup French green lentils, soaked 8 hours*
3 large kale leaves, stems removed and chopped
1 small butternut squash, peeled and diced
1/2 yellow pepper, diced
4 cloves garlic, minced
1 bay leaf
1 tbsp fresh lime juice
1 1/2 tsp ground cumin
6 cups vegetable stock (make your own)
1 tbsp unrefined coconut oil
2 tsp fineground sea salt (or more to taste)
Fresh cracked pepper to taste
*You can sub green, brown or beluga lentils for French green.
Let’s get started.
Soak lentils in pure water.
Strain and rinse well after 8-12 hours. I tend to soak lentils overnight and rinse them in the morning. You can keep them in the fridge until ready to cook. They may sprout a bit, but that’s a great thing.
In large stock pot place 1 tbsp coconut oil. Add diced onion, butternut squash, pepper and heat over medium, stirring occasionally for 20 minutes. Stir in garlic and cook for 4 minutes.
Add ground cumin and stir for 1 minute. Now, add lime juice, veggie stock, lentils and a bay leaf. Bring to a boil.
Reduce heat to simmer and cook, covered, another 15 minutes. Stir in chopped kale and cook for 1-2 minutes. Season with salt and fresh ground pepper to taste.
Store in the fridge for up to one week—the flavors get even better day after day. Reheat on the stovetop, not the microwave.
And because I love YU…