Red Lentil Soup with Ginger & Squash
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Red Lentil Soup with Ginger & Squash


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.


  • 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.