Velvety roasted squash and red lentils simmered with cumin, coriander, and turmeric for a warming, protein-rich bowl.
# Components:
→ Vegetables
01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
02 - 2 medium carrots, peeled and chopped
03 - 1 large onion, chopped
04 - 3 cloves garlic, minced
→ Legumes
05 - 3/4 cup red lentils, rinsed
→ Broth & Liquids
06 - 4 cups vegetable broth (gluten-free if needed)
07 - 1 cup water
→ Spices & Seasonings
08 - 1 tsp ground cumin
09 - 1/2 tsp ground coriander
10 - 1/2 tsp ground turmeric
11 - 1/4 tsp ground cinnamon
12 - 1/4 tsp smoked paprika
13 - Salt and black pepper, to taste
→ Finishing
14 - 2 tbsp olive oil
15 - Juice of 1/2 lemon
16 - Fresh cilantro or parsley, chopped (optional, for serving)
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread on the baking sheet and roast for 25–30 minutes, until golden and tender.
03 - Meanwhile, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add onion and carrots; sauté 5 minutes until softened. Add garlic and cook 1 minute more.
04 - Stir in cumin, coriander, turmeric, cinnamon, and smoked paprika; cook for 30 seconds until fragrant.
05 - Add roasted squash, red lentils, vegetable broth, and water. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, or until lentils are soft.
06 - Remove from heat. Use an immersion blender to puree the soup until smooth (or carefully blend in batches).
07 - Stir in lemon juice. Taste and adjust seasoning as needed. Ladle into bowls and garnish with fresh cilantro or parsley if desired.
