Recipes

YumUniverse For Meatless Monday: French Green Lentil & Butternut Squash Soup.

Print Friendly and PDF YumUniverse For Meatless Monday: French Green Lentil & Butternut Squash Soup.

Here comes our first soup recipe of the Fall season, gang!

I just love a good n’ hearty, one-pot, meal-in-a-bowl soup, don’t you?

Well, Chef Heather Crosby has got us covered today - and then some.

This recipe is a complete meal from a nutritional standpoint. It has everything you need - all in one delicious, satisfying slurpful. 

Check it out -

You’ve got lentils, which are rich in protein, fiber, and iron.

 You’ve got leafy green kale, which is a ‘superfood’, a ‘brain food’, and a great source of calcium.

And you’ve got butternut squash, an excellent source of fiber, potassium, vitamin C, antioxidants, and carotenoids - which have been shown to be protective against heart disease.

I mean, come on.

Make this awesome, easy, delicious, fabulous soup. 

Bon appétit!

-Nicole

Take It Away, Chef Heather…

Heather_Crosby_

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

French Green Lentil & Butternut Squash Soup

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Serves 2-4

Tools:

Chef’s knife

Large stock pot with lid

Strainer

Large spoon or silicone spatula

Ingredients:

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.

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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.

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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.

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Add ground cumin and stir for 1 minute. Now, add lime juice, veggie stock, lentils and a bay leaf. Bring to a boil.

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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.

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Enjoy!

Store in the fridge for up to one week—the flavors get even better day after day. Reheat on the stovetop, not the microwave.

About YumUniverse:

Founded by master whole food, plant-based recipe developer and T. Colin Campbell certified plant-based health coach, Heather Crosby, YumUniverse is dedicated to being the ultimate homebase for anyone interested in incorporating creative, clean, plant-based foods into their diet. YumUniverse provides healthful options, incredible resources and infinite inspiration for curious and dedicated people.