- 1 onion chopped
- 1 clove garlic crushed
- 2 inches fresh ginger peeled and grated
- 2 cups butternut squash peeled and cubed
- 2 cups miso bouillon stock or vegetable stock
- ½ cup red lentils
- Tamari to taste
- To Garnish
- Roasted pumpkin seeds
- Flaked almonds
- Dried Cranberries
- Warm a splash of water in a soup pot, add the onion and garlic and sauté until translucent. Add the ginger and squash, and sauté for 5 minutes. Add the stock and lentils. Bring to a boil, then reduce the heat, simmering for 15-20 minutes or until squash is cooked.
- With a hand blender or food processor, blend until smooth. Return the soup to the pot and season to taste with a little tamari. Garnish with the pumpkin seeds, flaked almonds and dried cranberries.
Lentils are consumed in many ways. They can be eaten soaked, germinated, cooked, fried and baked. The most common preparation method is cooking. The seeds require a cooking time of 10 to 40 minutes, depending on the variety; shorter for small varieties with the husk removed, such as the common red lentil.