Due to the COVID-19 outbreak we are no longer accepting or fulfilling NATIONAL orders for the time being.

If you are looking for New York City Grocery Delivery please click here.


Join our mailing list to receive 10% off your first order!


Kitchen Notebook

December 20, 2019

Red Lentil Soup with Acorn Squash

40 Mins


  • 3/4 cup Red Lentils, rinsed
  • 1 Acorn Squash Peeled and cut into 1-inch pieces 
  • Olive, or any neutral, Oil
  • 2 Onions, finely chopped
  • 4 Garlic Cloves, crushed
  • 1/4 tsp Cumin Seeds
  • 1/4 tsp Ground Coriander
  • 1/2 tsp Ground Cinnamon
  • 3 cups Vegetable Stock
  • Juice of 1/2 Lemon
  • Sea Salt and Freshly Ground Black Pepper

Preheat oven to 400 degrees. 

Place acorn squash on a baking sheet and drizzle with oil. Toss chunks to coat evenly, then roast for 20 to 30 minutes, until soft.

Heat 3 tablespoons oil in a medium pot, add onions and sauté for 10 minutes over a medium heat. Add garlic, reduce heat and cook for another few minutes; then add cumin, coriander and cinnamon. Sauté spices for a few minutes. Add lentils and 1 quart just-boiled water. Cover and simmer for 10 minutes.

Once lentils soften, add ¾ of the squash, vegetable stock, lemon juice and 1 teaspoon sea salt; simmer for another 10 minutes, or until lentils are fully cooked. Season with more salt and pepper, to taste. Divide soup between bowls and top with remaining squash. 

40 Mins Dinner Lentils recipe Soup Veg Vegetarian Winter

Leave a comment

Comments will be approved before showing up.


40 Mins Dinner Lentils recipe Soup Veg Vegetarian Winter

More Recipes You Will Love