Red lentil and squash soup


Red lentil and squash soup

The lentils dissolve in this soup to give it a satisfying texture. It's light, plant based, yet comforting. This recipe makes 3 quarts so you can have it for lunch all week long!
Cook Time1 hour 10 minutes
Course: Soup
Cuisine: Clean eating, Comfort Food
Keyword: bone broth, clean recipe, lunch, make ahead, Plant-Based
Servings: 6


  • 4 tbsp olive oil
  • 2 medium onions chopped small
  • 1 rib celery thinly sliced
  • 1 large carrot peeled and thinly sliced
  • 1 medium turnip rinsed (skin-on) and chopped small
  • 6 cups water
  • 2 cups Taking Stock Foods Classic Chicken Bone Broth
  • 1/2 medium butternut squash peeled and cut into chunks
  • 1 1/2 cups red lentils
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • 2 tbsp sesame seeds, to serve


  • Pour the olive oil into a large pot. Add the onions and cook them over medium heat until they are getting soft. Add the celery, carrot, and turnip and continue to cook for a couple more minutes, until they become fragrant.
  • Add the water, Taking Stock Classic Chicken Bone Broth, squash, red lentils, thyme, and bay leaf. Cover and bring to a boil.
  • Once at a boil, turn the soup down to low heat and cook slowly for 1 hour, until the lentils are falling apart. Add salt and pepper to taste. Remove the bay leaf.
  • Optional for a smoother texture : remove 1/4 of the soup and allow it to cool a little. Place it in a blender and puree until smooth. Add back into the soup.
  • Serve hot and refrigerate leftovers in individual containers for easy reheating.