Adapted from The Vegetarian Times Cooks Mediterranean
Ingredients
- 1/2 Tablespoon olive oil
- 1/2 teaspoon caraway seeds
- 1 cup carrots, peeled and sliced
- 1 cup butternut squash, peeled and cuped
- 1 apple, peeled, cored and diced
- 1/2 cup dried lentils
- 4 cups vegetable broth
- 1/4 teaspoon curry powder
- 1 bay leaf
- salt and freshly ground black pepper
Heat the olive oil in a large pot over medium heat. Add the caraway seeds and toast until fragrant, 2 to 3 minutes. Add carrots, butternut squash, and apple, and cook for 5 minutes, stirring occasionally. Add the vegetable broth, curry powder, and bay leaf.
Gently add lentils, and stir to coat.
Bring the soup to a boil, reduce the heat, cover and simmer 30 minutes, or until vegetables are tender.
Take out bay leaf. Remove from heat, and transfer soup in small batches to a food processor, puréeing until almost smooth. If you have an immersion blender, blend soup on low until the soup has reached a uniform texture.
Season with salt and pepper and serve!
This soup can be served hot or cold, and is best enjoyed with a hunk of crusty bread.
I’m not a big soup fan but that looks GOOOOOOD.
This soup gave me two ideas that I’m excited to try with some of my own recipes:
1. Blending lentil soup. Sometimes it needs to be a bit mushy, like split pea soup, so I’ll have to try this technique.
2. Adding squash to soup. I love all types of squash, but usually just roast them; great way to add bulk to soups and stews.
Ohh that looks good. I always assumed I wouldn’t like lentils until I finally tried them in a soup…they’re yummy!
owwwwww- that looks so good! I love blending up soups- allows you to get all of the incredible flavors in one spoonful. Deliciousness!
This looks so delicious for a fall day! Butternut squash and lentils are two of my favorite soup ingriedients!
Love this! Another excuse to use my immersion blender:)
I’m a little bit obsessed with lentils—I think this recipe needs to go on my must-try list!
Looks delicious! I’ve been making at least one butternut squash recipe a week for the past month, and I’m thinking of trying a soup recipe this week or next.
Happy Saturday
Now this looks incredible. I love any recipe with lentils. I bet the caraway seeds make it smell divine!
Lentil soup is my fav! Thanks for the recipe
lookin’ good there!
i want an immersion blender, just to say i have one
My husband loves a good lentil soup but I’m hard to please when it comes to them. I definitely prefer the blended variety though so this should be good!
This soup looks yummy; bookmarked and look forward to trying it. Have been organizing & labeling my spices in Ikea magnetized containers (great space-saver) and just put curry and caraway seeds at the top.
Here’s another soup recipe in a e-newsletter I get and it looks like a good one as well: http://www.southbeachdiet.com/sbd/publicsite/veggie-soup-recipe.aspx – with sweet potato, edamame, and baby spinach. I rarely comment but really enjoy your blog – thanks for keeping it going!
hey girlie!
I hope you had an awesome weekend! your soup looks amazing, you just inspired me to get an immersion blender…fall soups are the best!
xoxo!
YUM! I am not much of a soup person, but I do love lentil soup!!!
i need an immersion blender…
Thank you so much, I enjoy reading about other vegansas it gives me the strength to continue. I have about a thousand vegetarian feeds in my google reader, but another can’t hurt!! I did manage to find a good lentil recipes here, but I’ll be sure to try yours too. Thanks!