Red lentil and butternut squash soup

Try making this nourishing and delicious red lentil and butternut squash soup.

Red lentil and butternut squash soup

This is a hearty, filling soup that's great for weekday lunches. Make a big batch and portion it up, freeze some and dig it out of the freezer at a later date.

Serves 4 Prep time 10 minutes Cook time 40 minutes

Vegetarian Vegan


  • 500g butternut squash
  • 1 onion
  • 2 carrots
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp turmeric
  • vegetable oil
  • 2 cloves of garlic
  • 3cm ginger
  • 200g red lentils
  • 750ml hot water
  • salt and pepper
  • handful of fresh coriander


  1. Rinse the lentils and put them in a pan with plenty of cold water. Set them to simmer for 15-20 minutes, or until they are cooked.
  2. Wash, peel and chop the butternut and carrots into 2cm chunks, peel and dice the onion. Crush the garlic and grate the ginger.
  3. Heat a tablespoon of oil in a deep pan on a medium heat and gently fry the onions for around 10 minutes until they are golden and translucent.
  4. Add the garlic and ginger, fry for a minute or two until golden, add the spices and stir well.
  5. Add the vegetable chunks to the pan, stirring well to coat in the spices.
  6. Add the hot water, enough to cover the vegetables.
  7. Simmer for 20 minutes, spoon in the lentils, stir and season to taste. Simmer for 10 minutes more to allow the flavours to combine well.
  8. You can either serve as a chunky soup or whizz in a blender or with a stick blender for a smoother soup.

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