Butternut Lentil Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 195.2
  • Total Fat: 11.2 g
  • Cholesterol: 10.4 mg
  • Sodium: 24.6 mg
  • Total Carbs: 22.6 g
  • Dietary Fiber: 6.9 g
  • Protein: 4.6 g

View full nutritional breakdown of Butternut Lentil Soup calories by ingredient
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Hearty and healthy fall vegetarian dish! Hearty and healthy fall vegetarian dish!
Number of Servings: 6


    2 T oil
    2 T butter
    1.5 lb squash, peeled & cut into 1/2" dubes
    1 lg. onion chopped
    1 stalk celery chopped
    1 carrot chopped
    2 cloves garlic minced
    2 T. minced ginger
    1 T curry powder
    1 c. red lentils, picked over and rinsed
    4-6 c. water (use 4 for more stewlike consistency)
    1/2 lemon, juiced

    For coriander oil:

    1/2 c. chopped coriander
    1/2 c.oil


Heat oil and butter in pot until foamy. Cook veggies, including ginger, and 1 t. salt until softened and beginning to brown. Stir in curry powder and 1/4 t. pepper and cook 2 mins, stirring constantly. Add lentils and water and simmer, covered, until lentils are tender, 25-40 mins. Stir in lemon juice and season w/ salt and pepper.

Puree coriander, oil, salt to taste with immersion blender. Drizzle over individual servings, as desired.

Number of Servings: 6

Recipe submitted by SparkPeople user SUZYMOBILE.

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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    Awesome - just tried it out! Added some more veggies (potatoes, spinach, and cauliflower), and added a can of light coconut milk at the end of cooking instead of using the coriander oil... very yummy!! - 11/8/10

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  • 1 of 1 people found this review helpful
    This sounds great but I will skip the coriander and maybe add a bit of ground ginger instead. - 10/17/10

    Reply from SUZYMOBILE (10/17/10)
    The coriander oil didn't impress me ... before I drizzled some on the soup while eating it!! It added a whole new nuance of wonderful flavor to the whole dish. A definite keeper!

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