Hearty Brown Lentil Soup

March 14, 2016


2 cups squash, cut into bite-sized cubes

3 shallots, thinly sliced

1 large clove garlic, crushed

3 cups cooked brown lentils, or 2 jars Clearspring organic lentils

1 tbsp organic tomato paste

1 cup thinly sliced celery

2 cups thinly sliced carrots

1 tsp fresh thyme, chopped

1/4 cup porcini mushrooms, soaked in a little water and thinly sliced

4 cups miso bouillon stock or vegetable stock

1/4 cup fresh parsley, minced

1 tsp fresh lemon juice

1 tsp fresh ginger juice

Shoyu, to taste


1Preheat the oven to 200/400deg. Place the squash on a parchment lined baking tray, add a few drops of olive oil and sprinkle with sea salt, bake for 20 minutes then remove from the oven and set aside.

2Saute shallots and garlic in a little stock or oil then add the lentils and 1 tbsp organic tomato paste and cook for 5 minutes. Add celery and carrots, fresh thyme, freshly soaked porcini mushrooms and the stock. Bring to a boil and simmer for 20 minutes until vegetables are soft. Stir in the fresh parsley, lemon juice and ginger juice. Serve in warmed bowls topped with some squash bites and enjoy with a serving of steamed greens dressed with a little reduced balsamic vinegar.

3Alternatively serve the squash as a side dish; equally delicious.


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