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Roasted Butternut and Purple Lentil Soup – Run Quick. Eat Sluggish.

Anti-inflammatory and Immune-Boosting Vegan Soup Recipe

My vacation present to YOU is a brand new immune-boosting recipe to maintain you wholesome this winter. This creamy butternut soup will grow to be the soup you crave all winter lengthy. Roasting the butternut and including the entire roasted garlic provides deep taste. The pink lentils and cashews add protein and creaminess. This soup is completely spiced to heat you from the within out.

Take this soup to the following stage by topping it with a sprinkle of Elyse’s Anti-Inflammatory Spiced Seeds (recipe beneath). Serve with crusty sourdough bread for an entire meal. 

For simpler weeknight recipes, take a look at NY Occasions Bestseller, Run Quick. Cook dinner Quick. Eat Sluggish. (Over 2,400 5-star critiques!) 

Creamy Roasted Butternut and Purple Lentil Soup


Serves 6 to eight

  • 1 entire butternut squash (2 to 2 1/2 kilos), halved, seeds eliminated
  • 1 entire garlic bulb, prime sliced off
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 carrots, peeled, chopped
  • 1/2 massive yellow onion, peeled and chopped
  • 1 1/4 teaspoons positive sea salt
  • 2 teaspoons curry powder
  • 1 teaspoon floor turmeric
  • 1 teaspoon floor coriander
  • 1/2 teaspoon floor cumin
  • 6 cups water
  • 1 cup uncooked cashews
  • ½ cup pink lentils
  • 2 bay leaves
  • 1 to 2 tablespoons lime or lemon juice
  • 2 teaspoons coconut sugar (or cane sugar), non-compulsory
  • freshly floor black pepper, to style


Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.

Place the garlic bulb on a sq. of foil, drizzle with oil, sprinkle with salt, wrap tightly within the foil and place on the baking sheet. Drizzle oil and sprinkle salt on the butternut squash halves and place flesh facet down on the baking sheet.

Roast within the middle of the oven for 40 to 45 minutes or till the sides have some caramelization and the squash is tender when pierced with a fork. Take away from oven and permit to chill sufficient to the touch. Peel the pores and skin from the squash and squeeze the roasted garlic cloves out of the pores and skin. 

Warmth the remaining 2 tablespoons of oil in a big soup pot. Add the carrots, onion, and salt. Sauté for five minutes. Add the curry powder, turmeric, coriander, and cumin and stir repeatedly for 30 seconds. Shortly add the water to forestall the spices from burning.

Add the roasted butternut and garlic, cashews, lentils, and bay leaves. Convey to a boil, cut back the warmth to low, simmer coated for half-hour, or till the lentils crumble. Flip off warmth. Take away bay leaves.

Use an immersion stick blender to mix totally till clean. (Alternatively, the soup may be cooled briefly and transferred to an everyday blender). Stir in 1 tablespoon of the lime or lemon juice. Style and add the sugar, extra salt, and extra lime or lemon, if wanted. If too thick, add a small quantity of water. Ladle into soup bowls and prime with floor black pepper. Retailer the leftovers within the fridge for as much as 5 days or within the freezer for as much as 3 months.

Spiced Roasted Seeds

These candy, salty, spiced seeds are addicting/snackable and scrumptious on prime of soups and salads.


  • 1 cup uncooked pumpkin seeds 
  • 1 cup uncooked sunflower seeds
  • 1/3 cup sesame or hemp seeds
  • 2 tablespoons honey
  • 1 tablespoon olive oil 
  • 1 teaspoon curry powder 
  • 1 teaspoon turmeric
  • ½ teaspoon positive sea salt

Preheat the oven to 300 F. Line a baking sheet with parchment paper.

In a medium bowl, toss the seeds with the honey and oil. Add the curry powder, turmeric, and salt. Unfold out on the baking sheet. Roast within the middle of the oven for 10 to fifteen minutes, stirring each 5 minutes, till aromatic and toasty. Examine steadily, seeds burn simply.

Cool fully, break up the clusters, and retailer in a glass jar.

Get pleasure from!

Wishing you a comfortable and wholesome winter,



PHOTOS: By Tara @kitchenbookshelf 



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