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.
Take It Away, Chef Heather…
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
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.
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.