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lentil butternut soup

Winter calls for warming soups with all the in-season vegetables. Adding lentils and healthy fats makes this a complete, and filling one-pot meal. The carrot ribbons are made with a vegetable peeler, and then rolled in spirals.


2 Tbsp olive oil
1 small onion, peeled and diced
2 celery stalks, finely chopped
1 butternut squash, deseeded and diced
3 Jerusalem artichokes, peeled and diced
1 tsp turmeric
1 tsp sweet paprika
1" stem fresh gingerroot, grated
1/2 cup red lentils, rinsed
3 cups filtered water
1 cup coconut milk
1 tsp sea salt
Optional: Fresh red sorrel leaves, carrot ribbons, pepper flakes, and/or sesame seeds to garnish.


In a large stock pot, heat the oil and sauté the onion and celery for 7-9 minutes until softened. Add the diced squash, Jerusalem artichokes, and aromatics, and cook for a further minute. Pour in the water and coconut milk, bring this to a boil, then turn the heat down and cover and simmer for 30 minutes. Sprinkle in the salt and then blend until smooth, adding a little water if necessary to desired consistency. Garnish as you like - these are carrot ribbons, urfa pepper flakes and chard microgreens

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