Butternut French Lentil Soup

Marsha Gardner


I am not a vegetarian, but I do like to eat meat free. Lentils supply proteins when meat is not present. They are hearty and healthy as well.

pinch tips: How to Mince Garlic





Stove Top


1 1/2 lb
butternut squash
1/2 c
1 Tbsp
olive oil, extra virgin
1 c
green lentils, rinsed
5 slice
whole star anise
6 c
1/4 c
olive oil, light
1 medium
yellow onion, sliced
leek, sliced into 1/4 moons
fennel bulb, medium dice
red pepper flakes
kosher salt and freshly ground black pepper to taste

Directions Step-By-Step

Preheat oven to 425-degrees. Place rack in the top third of the oven. Cut the squash in half and remove the seeds. Oil and salt the squash and roast cut side down (in a rimmed baking pan) with the 1/2 cup water poured into the pan. Roast until tender, about 35 to 45 minutes. When cool enough, scoop out cooked squash and set aside.
In the meantime, in a medium saucepan, combine the lentils, ginger, star anise and water. Simmer until tender, about 30 minutes. Add 1 teaspoon salt.
In a large stockpot combine the olive oil, onion, leeks, fennel and additional salt. Cook covered over low heat until vegetables soften, about 7 - 10 minutes.

Remove the star anise and ginger coins from the lentil sauce pan, then add the lentils, lentil broth and squash to the vegetables in the stock pot. Stir well and cook for another 15 minutes or so, allowing the flavors to blend. Taste and adjust the seasoning here with more salt if needed, and in my case I used a few generous pinches of red pepper flakes as well.
Serve as is, or topped with lots of garlicky homemade croutons.*

*For the croutons I simply ripped up the remainder of a day-old loaf of French bread into tiny shreds, doused it in olive oil, garlic, and a bit of salt, and toasted it in the oven until golden and crunchy - I think the oven was set to 375 at the time.

About this Recipe

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: French
Dietary Needs: Vegetarian