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Squash and Red Lentil Soup


Vegetarian from Mom and Dad

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  • 1 squash (about 1 kg whole)
  • 2 sprigs rosemary
  • 150 g red lentils
  • 1 medium onion, diced
  • 900 ml vegetable stock or 900 ml chicken stock
  • 2 tablespoons olive oil
  • salt and pepper, to taste


Servings 4
Preparation time 15mins
Cooking time 75mins
Adapted from


Step 1

1 Peel, seed and dice the squash and roast with the rosemary sprigs and olive oil in a 200 C oven for 45 minutes.
2 You want the total amount of diced squash to be about 2 pounds or 900g.
3 Meanwhile, clean the lentils and then boil them for about 10 minutes.
4 Drain the lentils, add the stock and the onion and simmer for five minutes.
5 Mash the squash and
stir into the soup.
6 Season with salt and pepper and serve with a sprig of the roasted rosemary on top.


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