Lentil and Squash Soup
Prep time
Cook time
Total time
Use farmer's vegetables to make this delicious and healthy soup
Recipe type: soup
Cuisine: Middle Eastern
Serves: 8
  • 1 medium onion, diced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 small butternut squash, peeled, seeded and cut into ½-inch cubes
  • 1 small zucchini, cut into ½-inch cubes
  • 1 small eggplant, cut into ½-inch cubes
  • 1 green pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 1 pound lentil, washed
  • 3 tomatoes, diced
  • 1 tablespoon tomato paste
  • ¼ cup chopped fresh oregano
  • 2 tablespoons chopped thyme
  • 2 cloves garlic, mashed
  • ¼ cup lemon juice
  • ¼ teaspoon chili paste
  • salt and pepper to taste
  1. In heavy soup pot, heat the olive oil and cook the onion for couple minutes.
  2. Add the rest of the celery, the carrots, the butternut squash, the zucchini, the chopped peppers and the eggplant. Saute the vegetables over low heat, stirring occasionally, for 5 minutes. Remove half of the vegetables and set aside.
  3. Add the lentils, 10 cups of water and salt. Bring to a boil, cover and simmer until the lentil are done but not over cooked.
  4. Add the diced tomatoes, the tomato paste, and the rest of the cooked vegetables, the oregano and the thyme. Adjust the seasoning and bring back to a boil.
  5. Add the garlic, lemon juice and the chili paste. Stir, remove from heat and serve.
Recipe by Sanaa Cooks at http://sanaacooks.com/2015/09/lentil-and-squash-soup/