15 min          45 min          | PORTION: 6


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

  1. In a large saucepan over medium-high heat, add the olive oil and soften the onion and the red peppers for about 5 minutes.
  2. 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.
  3. Serve warm with a couple crackers.


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