Sacha NadeauThis butternut squash and lentil Mexican soup is my go to. I love how easy it is to make and it makes for such a good lunch. This recipe is a must in my kitchen during winter time as well as summer time!
Butternut squash and lentil Mexican soup
6
Portions
15 minutes
Prep time
45 minutes
Cook time
—
Pause time
Vegan | To go | Cheap
Ingredients
For the soup
1 tbsp. olive oil
1 yellow onion, finely chopped
1/2 cup of red peppers, finely chopped
3 garlic cloves, finely chopped
6 cups of butternut squash, diced
1 cup of frozen corn
2 cups of green lentils
1 can of chopped tomatoes (28 oz)
5 cups of vegetable broth
1 tsp. of ground cumin
1/2 tsp. ground turmeric
1 tsp. red pepper chili flakes (to taste)
Zest of a lime
Juice of a lime
1/3 cup of fresh cilantro, finely chopped
Salt and pepper
Preparation
- In a large saucepan over medium-high heat, add the olive oil and soften the onion and the red peppers for about 5 minutes.
- Add all the ingredients « For the soup » to the saucepan. Bring to a boil. Cover and let simmer for about 40 minutes or until the lentils and the butternut squash are ready. Adjust the seasoning.
- Serve warm with a couple crackers.
Sacha Nadeau
Léa Nadeau
