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Autumn is almost here! Temperature starts to drop and tree leaves start to fall. Nothing suits this weather more than a Lentil and Squash Vegan Soup.
Rich, delicious, and heartwarming!
This is one of my favorite soup recipes. It needs minimal ingredients like squash, lentil, tomatoes, carrots, onions, and some garlic cloves.
What makes it even better is a bunch of Italian or curly parsley. A harmonious combination for a hearty soup!
Superfood Lentil and Squash Vegan Soup!
Lentil and squash soup is perfect any time at any temperature. It becomes even better when the wind is blowing and the windows are freezing!
It will give you an immediate feeling of warmth and satisfaction.
So, on cold nights, treat yourself to a hearty lentil soup that’s loaded with nutrients. Why is that? Well, let me start with the lentils.
Lentils are loaded with complex carbs, protein, and fiber. So they are an excellent meat substitute for vegans. In addition, squash is rich in antioxidants that boost your immune system.
What a Comforting Soup!
Let’s Delve Into the Ingredients!
Squash: I used regular green and yellow squash for my soup, but you can also make it with butternut squash. It is subtly sweet with a nutty flesh; perfect for all kinds of fall and winter cookery.
Lentils: There is a variety of good options of lentils such as red lentils, green lentils, and brown lentils. I have chosen to use brown lentils for this recipe, since they do not need much time to cook.
You can choose any type you want, but it might slightly affect the color of the soup. You also have to adjust the cooking time for the lentils to be ready.
Garlic, onions, and carrots: Root vegetables are essential to create the base of the soup. It is a great way to create a flavorful heartwarming soup, especially in winter; the high soup season.
Tomatoes: If you do not have fresh tomatoes, you can use tinned tomatoes instead.
Easy, Hearty, and Delicious! Give It a Try!
Take this Recipe to the Next Level
Lemon juice: Squeeze a fresh lemon over your bowl of soup to elevate it from really good to great!
Fried pine nuts or shredded almonds: Toss some fried nuts like pine nuts or almonds in your soup and enjoy the taste.
Curry powder: Add some curry powder to the lentil and squash soup to give it a vibrant yellow color and an additional earthy flavor.
Coconut milk: If you like creamy squash and lentil soup, you can add some coconut milk a few minutes before turning off the heat. Stir until it gets incorporated into the soup.
Black pepper: Sprinkle some black pepper on top of your lentil and squash vegan soup to enhance and add depth and spice to the flavors. It takes your soup into another dimension!
A Beautiful Medley of Colors in One Bowl!
If you have a busy week, Squash and Lentil Soup recipe is ideal for meal prep. You can cook your recipe ahead of time and keep it in the fridge.
Upon serving, put it on the stove on medium heat, or medium-high heat, for a minute and stir. Then, lower the heat until it warms up. Serve and enjoy.
If the soup is too thick, you can add extra broth to get a thinner consistency. Vegetable broth is recommended for vegan soups.
Sunshine in a Bowl Perfect for a Cold Night!
Use an immersion blender to puree your soup for a smoother texture. If you prefer smooth thick soups, try this Butternut Squash Soup.
Attention! Keep the blender immersed while blending! You do not want to end up with soup splashing on your walls and ceiling!
You can double, or even triple, the ingredients and make a large pot of soup. It is freezer-friendly, so you can keep it in the freezer for up to 3 months.
Serve lentil and squash soup next to rice dishes and fresh green salad. Make your table even more interesting and add a loaf of Easy Olive Bread.
One Large Soup pot packed with goodness!
Frequently Asked Questions
There is no need to soak lentils before cooking, because they do not require a long time to be cooked.
Keep the rest of the soup in the fridge if you did not consume it all. You can also divide it into individual servings. That way you take as many servings as you need upon request.
There’s no need to peel it. Scrub it gently under water, and it is ready to cut. The yellow and green skin of the squash adds beautiful colors to your soup.
A Soul-Soothing Soup!
Lentil and Squash Vegan Soup Recipe
Get ready for a delicious, rich, heartwarming lentil and squash soup!
What You Need
- Small brown lentils
- Large green squash
- Large yellow squash
- Medium tomatoes
- Italian or curly parsley
- Garlic cloves
Easy Clear Steps
First, wash the lentils, then boil with some water for about 10 minutes. Drain the water.
Next, place the slightly cooked lentils in a large pot. Add the green and yellow squash cubes, tomato cubes, sliced carrots, sliced onions, garlic, and salt. Leave the Italian parsley till the end.
Now, boil the veggies, then lower to medium-low heat for about 25 minutes.
After that, add the chopped parsley. Taste to add more salt if needed.
Amazing Soup Recipes You Should Try
- Ramen Noodle Chicken Soup ( Instant Pot )
- Creamy Veggie Tomato Basil Soup
- Miso Ramen Tofu Soup
- Thick Red Lentil Soup (Adas Majroush)
- Creamy Broccoli & Mushroom Soup
- Mediterranean Lentil Soup
- Durum Wheat Chicken Soup- Frikeh
- Red Lentil Soup
- Carrot and Sweet Potato Thai Soup
- Best Chicken Healing Soup
Lentil and Squash Vegan Soup Recipe
- 1½ cups small brown lentils
- 2 quarts water, about 8-10 cups
- 1 large green zucchini, cubed
- 1 large yellow squash, cubed
- 2 tomatoes, medium, cubed
- 1 cup carrots, sliced
- 1 bunch Italian or curly parsley, chopped
- 2 onions, sliced
- 4 cloves of garlic, minced
- salt, to taste
- Wash the lentils, then boil them with some water for about 10 minutes. Drain the water.
- Place the slightly cooked lentils in the pot. Add the green and yellow squash, tomatoes, carrots, sliced onions, garlic, and salt. Leave the parsley until the end.
- Boil them on medium-low heat for about 25 minutes then add the chopped parsley.
- Taste to add more salt if needed.
- Serve and enjoy!