So, here we go! This is hearty lentil soup nourishes the body and the soul after a challenging beginning to the new year.
This recipe was adapted from one that appears in Susan Spungen’s Veg Forward Cookbook. Here is the recipe as I prepared it in my kitchen.
Red Lentil and Vegetable Soup
January 26, 2025
Ingredients
- 1 T. olive oil
- 1 T. butter
- 1 medium onion (chopped)
- 2 garlic cloves (minced)
- 1 T. jalapeno pepper (minced)
- 1 t. turmeric
- 1 t. ground coriander
- 1/8 t. cayenne pepper
- 1 C. red lentils
- 1 t. kosher salt
- Ground black pepper
- 4 C. vegetable stock
- 1 can coconut milk
- 1 pound peeled and cubed butternut squash
- 1 C. small cherry tomatoes
- 1/2 head white cauliflower (cut into small florets)
- 1 C. thinly-sliced carrots
- 2 handfuls (generous) of fresh baby spinach
- Dollop of Greek yogurt
- Chopped cilantro (for garnish)
Directions
- Step 1 Combine oil and butter in a large soup pot. Melt. Saute onion in the melted butter/oil. When the onion has softened, add the minced garlic and jalapeno pepper and saute for another minute. Add the spices and cook for another 2 minutes.
- Step 2 Add lentils, salt, black pepper, stock and coconut milk to the pot. Stir the ingredients to mix and then bring to a boil Reduce the heat to a simmer and simmer for 10 minutes with the lid for the pot partially covering the pot.
- Step 3 Add squash, cauliflo.er, tomatoes and carrots. Continue simmering for about 25 minutes. You want the vegetables to be tender and the soup is thickening. Towards the end of cooking the soup, stir in a couple handfuls of fresh baby spinach.
- Step 4 Serve soup garnished with dollops of Greek yogurt and a sprinkling of chopped cilantro. Cooks Note: I served this with fresh-out-of-the-oven cornbread and honey butter.
