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Lentil and squash soup

Prep Time:

15 mins

Cook Time:

25 mins


4-6 Servings



About the Recipe

Warm, hearty and nutritious lentil and squash soup. Perfect for the cold winter months!


  1. 1 cup lentils rinsed and drained 

  2. 2 cups squash chopped/diced 

  3. 1/2 can chickpeas rinsed

  4. 1 cup milk or cream 

  5. 1 tomato, ripe, chopped

  6. 1 cup carrot slices (optional)

  7. 1 small onion, diced

  8. 1 tbsp crushed garlic

  9. Handful baby spinach

  10. 3 tsp cumin

  11. 1 1/2 tsp turmeric

  12. 1 tsp cinnamon

  13. 1 cinnamon stick

  14. 1/2 tsp ginger powder

  15. 1 tsp salt

  16. Cracked black pepper and more salt to taste


  1. Cook lentils accordingly to pack instructions 

  2. In a medium skillet, warm up some olive oil

  3. Lower heat and add 1 cinnamon stick, cumin, turmeric and stir for a few seconds until fragrant

  4. Throw in onion and garlic and ginger powder and cook for a few mins until onions softened

  5. Add carrots, squash and chickpeas

  6. Add 4 1/2 cup vegetable stock, cover skillet, and let cook for about 20 mins on low heat until carrots and squash softened

  7. Add tomato and cook for additional few mins

  8. Add spinach and let wilt

  9. Pour in milk / cream and let boil for a couple of mins on low

  10. Add any remaining seasoning such as cinnamon powder, salt and black pepper (feel free to add more cumin if needed

  11. Turn heat off

  12. Blend and top with milk/cream, yogurt and/or seeds/nuts

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