Curried Carrot and Squash Lentil Soup

Marsha Gardner


The color of this soup screams The ULTIMATE fall comfort food.

With fall just around the corner I am looking forward to cool evenings with a great bowl of soup. Lentils are good for you and are very filling.

★★★★★ 1 vote
15 Min
1 Hr


12 c
2 c
red split lentils
3 c
carrots, chopped
1 medium
butternut squash, peeled, seeded and cubed
1 large
onion, chopped
1 Tbsp
chicken base or vegetable base
2 Tbsp
curry powder
2 Tbsp
garlic powder with parsley
1 Tbsp
freshly ground black pepper
kosher salt to taste


1Combine in a Large Soup Pot the water, condensed chicken base, curry powder, garlic powder,pepper, rinsed lentils, chopped squash, onions, and carrots. Start by adding at least 1 teaspoon of salt.
2Cover and Let it work its magic at a gentle boil for 1 Hour. Stirring more towards the end of this cooking time as the lentils tend to collect at the bottom of the pot and may stick.
3Do a taste test throughout the cooking process- if the flavor is bland add additional salt. If you love the curry flavor add more powder.
This soup is fantastic pureed or chunky. If you would like it pureed use a hand mixer or transfer to your blender. Feel free to adjust the thickness of the soup to your liking by adding more or less water.
4To add a little bit more fall zest- I like sprinkling roasted pumpkin seeds on top. You will notice this soup will taste even better the second day as leftovers! (If you have any.) Enjoy.

About this Recipe

Course/Dish: Other Soups
Dietary Needs: Vegetarian
Other Tag: Healthy