Kabocha French Lentil Soup

Kabocha French Lentil Soup Recipe


Last weekend Heather (my sis) and I waited for a break in the rain, loaded little Jack into the stroller, and headed toward the Mission district. We made lots of stops along the way - coffee, lunch, and The Curiosity Shoppe included.

The Curiosity Shoppe always has all sorts of neat things in stock. This time I came across a really sweet, unassuming cookbook titled SoupLove. It's by chef Rebecca Stevens, just 30 pages in length, single color, and features twelve simple, seasonal soup recipes including this Kabocha French Lentil Soup. The illustrations by Nabil Samadani send the charm factor to a ten.

French Lentil Soup Recipe

The soup? It is anise and ginger-spiked, with a broth thickened by lots of roasted winter squash. And for those of you keeping track, I promise, this is the last lentil soup for a while ;) I made a double batch, and we ate generous bowls for dinner topped with lots of extra-garlicky croutons. Then I put enough for one more meal in the refrigerator, and froze three freezer bags worth of leftovers.

For those of you who are interested in tracking down a copy of SoupLove, Nabil has posted a list of stores that are (or will be) stocking it. Or you can order it through Etsy for $8 - there you can see the cover, and a couple of the illustrations.

 
 
 
 

Kabocha French Lentil Soup

Rebecca calls for kabocha squash or other dark orange winter squash. I've been buying rugosa squash here in SF at Bi-Rite, it's an heirloom butternut squash - deep orange, creamy - it was really nice in this soup. I doubled this recipe. But still used just 1/2 cup water when roasting the squash.

1 kabocha or other dark orange winter squash, 1 1/2 lb. / 24 ounces / 680 g

1/2 cup / 120 ml water
1 tablespoon olive oil
sea salt
1 cup / 7 oz / 200 g green lentils, rinsed
5 coins ginger, 1/8-inch thick
1 whole star anise
6 cups / 1.5 liters water
1 teaspoon sea salt, plus more to taste
1/4 cup / 60 ml olive oil
1 yellow onion, medium dice
1 leek, sliced into 1/4 moons
1 fennel bulb, medium dice

red pepper flakes

Preheat oven to 425F/ 220C with a rack in the top third of the oven. Cut the squash in half and remove the seeds. Oil and salt the squash and roast cut side down (in a rimmed baking pan) with the 1/2 cup / 120 ml of water poured into the pan. Roast until tender, about 35 to 45 minutes. When cool enough, scoop out cooked squash and set aside.

In the meantime, in a medium saucepan, combine the lentils, ginger, star anise and water. Simmer until tender, about 30 minutes. Add 1 teaspoon salt.

In a large stockpot combine the olive oil, onion, leeks, fennel and additional salt. Cook covered over low heat until vegetables soften, about 7 - 10 minutes.

Remove the star anise and ginger coins from the lentil sauce pan, then add the lentils, lentil broth and squash to the vegetables in the stock pot. Stir well and cook for another 15 minutes or so, allowing the flavors to blend. Taste and adjust the seasoning here with more salt if needed, and in my case I used a few generous pinches of red pepper flakes as well.

Serve as is, or topped with lots of garlicky homemade croutons.*

Serves 4 - 6.

*For the croutons I simply ripped up the remainder of a day-old loaf of Outerlands bread into tiny shreds, doused it in olive oil, garlic, and a bit of salt, and toasted it in the oven until golden and crunchy - I think the oven was set to 375 at the time.

Prep time: 20 min - Cook time: 60 min

Print Recipe

For new recipes & inspirations

Your Comments


Estela @ Weekly Bite
February 14, 2010

I love the combo both anise and ginger! The flavors together must be amazing!

 

This looks like quite a hearty soup! I love the sweetness, nuttiness and thickness that kabocha adds, and I'm just imagining the wonderful spicy flair spike by star anise and ginger. Fantastic!

 

Dave -nibbleanibble
February 14, 2010

Amazing soup. I love the blend.

 

Susan
February 14, 2010

Yum! Looks and sounds amazing. Am definitely cooking this.

 

Yeah more lentils! Growing up, my mom made a lot of lentils during Lent. Thanks for sharing this find. What an interesting combination.

 

Matt
February 14, 2010

No need to stop with the lentil soups! They're always tasty and generally easy. This one is a very unexpected combination of flavors.

 

anna
February 14, 2010

warm thanks to you for another great soup recipe. just wanted to note that the last sentence in paragraph two needs to start "these" and not "this."

i hope that you'll be able to track down a copy of the rosendal garden cafe's cookbook from stockholm sometime and do a few healthier takes of their food. they are a botanical garden and city paradise cum bakery/cafe in stockholm with organic food, etc....

HS: Thanks for the suggestion Anna, I'll try to track down a copy of that book. A visit to the actual cafe might be better though ;)

 

molly
February 14, 2010

I adore squash and lentils/beans together in warm winter salads, but it never occured to me to combine them in soup (doh!). This sounds so fine, for right now.

 

kbto
February 14, 2010

yes - please don't stop with the lentil/bean soup recipes!!

i just made a big pot of the ribollita soup tonight to eat tomorrow and through the week, and we had your brown rice red lentil soup, made earlier in the day, for dinner! cant wait to add the kabocha lentil soup recipe to my repetoire!

 

Jcopacetic
February 14, 2010

This soup looks amazing. I admit to some slowness because I stared at the following sentence for quite some time:

"Oil and salt the squash and roast cut side down (in a rimmed baking pan) with the 1/2 cup / 120 ml of water..."

and I wasn't sure if I poured the water into the baking pan or if I put the cup on a rack below the baking pan to steam up the oven.

HS: Heh. Ok, I reworded it a bit. You should pour the water into the pan. Well, that's what I did, and it worked well :)

 

chika
February 14, 2010

oh the book looks absolutely adorable!!

as for the soup, as much as it looks delicious, i don't care for star anise and fennel (the latter of which also happens to be hard to find and expensive over here)... so i might just have to skip it or maybe throw in something else instead. chopped celery maybe? mmm i'm getting hungry now (lunchtime here!) :)

HS: Chika, I suspect you could do any number of variations. I'll also mention that I kept thinking of five-spice while making this. Maybe using it along with some creme friache as a swirl or something.

 

Tara
February 14, 2010

This soup looks wonderful. Something I must try very soon!

 

Rachelle
February 14, 2010

This looks amazing. I'll add it to the long list of Heidi recipes to try. I love your cooking notes -- they let us into your creative flair and I always learn so much.

If I could be any blogger in the whole wide world, I would want to be you.

 

Katie @ peace of cake
February 14, 2010

If I'm keeping track of your lentil soup recipes, I assure you I am only doing so happily, maybe even greedily. I love lentil soup! I think lentil soup is the BEST winter food, hands down. I'm actually making a pot right now! This one looks especially fabulous (squash is my second favorite food to eat when its cold out) and I can't wait to try it.

P.S. I've never commented before, but I have been LOVING your blog for quite a while. Thanks so much for all you do here!

 

Sam
February 14, 2010

This soup is great! I made it tonight, but I used split peas instead of lentils (same cooking time) and anise seed instead of star anise - my grocery store didn't have stars. Delicious and super filling.

 

veggievixen
February 14, 2010

i like absolutely everything about this recipe. the spices sound amazing, as does the fact that kabocha squash is involved. that is one squash i haven't really dealt with all that much, so i will definitely have to try this recipe out!

 

Jacqui
February 14, 2010

No, please don't stop with the lentil dishes! They're so good, I can't get enough of them this time of year! This version sounds delish!

And I love the Curiosity Shoppe. Never been to the physical store, but I love clicking over to their website now and again.

 

Satpreet Kahlon
February 14, 2010

My boyfriend is sick; and this looks absolutely perfect for him.

... Too bad he prefers Chicken Noodle Soup from a can. Men. What can you do?

 

Lentil Breakdown
February 15, 2010

I've made lentil soup a lot of ways, but this sounds really unique. Love the addition of fennel and leek. Just made split pea soup with leeks and they made it extra flavorful.

 

Heidi, please don't stop the lentils coming! I love lentils (have 4 kinds in my pantry right now) and I've recently discovered that I love fennel as well. Looking at this makes me think how wonderful a bowl of lentil soup might be for supper tonight : )

 

Maninas
February 15, 2010

I have no problem with lentils soups! Please please keep them coming! This one sound delish.

 

christie @ honoring health
February 15, 2010

I have been wanting to make a lentil soup for a couple of weeks now and have been looking for a great, not your standard lentil soup recipe and this one looks perfect. I even have all of the ingredients on hand!

 

Simply Life
February 15, 2010

Oh I would use lentils as often as you like - I love seeing these recipes!

 

SallyBR
February 15, 2010

I don't mind the excess of lentil soup either, nice to have them all lined up before Spring arrives (which this year seems to be taking forever.....)

I dislike lentil soups thickened with flour (unfortunately, my husband's family default recipe, which he loves... :-)

 

Yari
February 15, 2010

A simple but amazing recipe, I like the anise-ginger touch.

 

Bethany
February 15, 2010

Don't mind the lentils at all! Especially if they keep coming with roasted winter squash -- delicious!

 

Claire
February 15, 2010

Lent is beginning and lentils in every shape and combination are eaten in abundance at our house for the next 6 weeks so please keep sending lentil recipes! This one looks wonderful!

 

Cookin' Canuck
February 15, 2010

The combination of anise and ginger sounds fantastic! What a great take on lentil soup.

 

Any fresh new squash recipes and I am in! It is always in February when I start getting the "not another squash for dinner" feeling. Can never get enough new ones this time of year.

 

Travis
February 15, 2010

Yum... anise, fennel, and ginger make everything wonderful.

 

Brooke
February 15, 2010

Is there anything better than the lentil? I could eat them every day of the week.

The soup looks amazing. Can't wait to try it. Thanks for the introduction to the cookbook. And thank you for your blog in general. I really appreciate it. I finally bought your cookbook the other day and I'm really enjoying that as well.

 

Cole
February 15, 2010

This soup sounds amazing! I have a butternut squash on my counter and now know exactly what I'll be doing with it. I'm very interested to see how the anise and ginger flavors will combine. Thanks for the great recipe!

 

Megan
February 15, 2010

Never apologize for lentil soup recipes, and never ever stop posting them! I love your innovative takes on the delicious but oft-overlooked little pulse.

 

The Healthy Apple
February 15, 2010

I love trying new lentil recipes; this looks fantastic, Heidi...perfect for a chilly February day like today...I'm sure this will warm me right up..looks quite tasty and hearty. Have a great day!

 

arugulove
February 15, 2010

Wow, the spices in this sound really amazing. I can't wait to try this out!

 

Anna @ unsweetenedcocoa
February 15, 2010

Ah, the sounds of a store called "The Curiousity Shoppe." What's not to love about that?!

Squash and lentils is a gorgeous, delicious, healthy combo. Looks so tasty. Keep the lentils coming, they're nutrient-dense and economical. Why stop?

 

DC Sarah
February 15, 2010

Funny, as much as I do NOT like black licorice, I am a sucker for fennel anything. And with the addition of ginger and squash?! this sounds wonderful.

 

Jess
February 15, 2010

In my opinion, there is just no such thing as too much lentil soup. Of course, my fily doesn't always agree with me. I can't wait to try this one, and have some squash ready to go!

 

Catharine
February 15, 2010

I've never seen the term "coins of ginger". Can I assume that means slices, perhaps through the middle of the root?

 

Lindsay
February 15, 2010

Yes, please keep the lentil soups coming!

I have a question about the squash which is scooped out of the skin. Do you then chop it up before adding to the soup or are you adding spoonfuls and does it cook down into a puree??

 

rajah olivia
February 15, 2010

I like all your recipes and l also want cake recipes especially the one without rich ingredients l mean a simple recipe.

 

The Rowdy Chowgirl
February 15, 2010

Mmm! I never get tired of lentil soup recipes.

 

Gayatri
February 15, 2010

Yummmm...will try it soon. On another note, I made a quick quinoa salad with an asian flavor combination for lunch today. Although the recipe inspiration did not come directly from any of your recipes, the inspiration to create something really simple, yet flavorful with whatever ingredients I have on hand is totally from you. Thanks for teaching me a whole new way to look at cooking, and food. I owe you bigtime.

 

Charlene
February 15, 2010

Wow! What a fabulous recipe. We are big fans of your blog here at How2Heroes!

 

Sagan
February 15, 2010

That sounds really tasty. I adore a good soup; lately I've been coming across a few French lentil soup recipes in particular. I take that as a sign that it would be an excellent idea to make it!

 

LindaMary
February 15, 2010

I cannot wait to try this, I've only recently discovered how wonderful lentil soups are!

 

HeidiH
February 15, 2010

Yum.

 

Peggy
February 15, 2010

all I had on hand was black lentils - and no leeks or fennel, alas - but extra onion, a good dose of red pepper flakes, and it was still delicious!

 

Angela
February 15, 2010

Oh, I love lentil soup but never considered adding in winter squash to the mix. Brilliant!

Looks like the cookbook has other good lentil soup recipes too!

 

nazanin
February 15, 2010

it was perfect

 

jenna
February 15, 2010

I avoided lentils because I thought my kids wouldn't like them. Super wrong mama me. Adding this to my hoard of lentil recipes. Merci!

 

Anonymous
February 15, 2010

OOOH - "moons", "coins", "bulbs".......it just makes it sound so much more fun!!!

I can't wait to slice up some coins of ginger.

 

tom | tall clover farm
February 15, 2010

Great timing as I have a few squash left in the cold pantry.

If I may recommend a great squash to grow for soups, consider a Pacific NW favorite, sweet meat winter squash, and also red kuri squash. Both taste great and are relatively easy to grow. They are the best keepers, that is they store well in a cool room until spring without rotting.

 

OperaJoys
February 15, 2010

While I feel sure "coins of ginger" means slices that resemble the shape of coins of money, it also implies don't chop, grind, etc., the ginger, so it's a useful term.

However, ginger comes in SO many sizes where I shop (and for those of us trying the recipe for the first time), it might be helpful if we had an estimated width, or average diameter, like 1/2", or 1". Since these two exampled sizes provide more than double the difference in surface area, it would be useful to know.

 

Amanda
February 15, 2010

Oooh, I love ginger, pumpkin and star anise!! Such a shame that it is summer here in Australia - not soup weather at all.
Mustn't forget this recipe!!

 

Ruby
February 15, 2010

Oooohh! It looks so good, I'm so making this and I'm not gonna tell my friends about it until I perfect it!

 

Elaine
February 15, 2010

What is Star Anise & is it readily available at most grocery stores or is it a specialty item?

 

Alta
February 15, 2010

No apologies on those lentil soup recipes. This sounds divine. I'd just about had my fill of winter squash, but this sounds AWESOME.

 

Nice take on lentil soup! I can't say I'm quite sure what star anise is but I'm going to have to check it out. I'm on lentil kick myself :-)

 

Jenn
February 15, 2010

I MUST chime in with my ode to Heidi's lentil soup recipes! I love the simplicity of her red lentil soup dish(try it if you haven't!)....it has become a classic in my kitchen and even my salty Maine father who prefers cookies over much of anything healthy asked for a second helping. I have some french lentils in my cupboard just waiting for this soup!

 

Thanks Heidi, I recently put together a whole product around healthy vegan winter soup recipes on video, and this one would have been fabulous to include. I just bought a package of star anise, too!

 

Dinners & Dreams
February 15, 2010

This soup looks hearty and delicious, Heidi.

Nisrine

 

kamran siddiqi
February 15, 2010

As I am reading this, it is snowing, I am finishing my site re-design tweaks, and my stomach is growling from looking at the main photo for this post.

P.S. The lentil recipes are awesome. And the daal recipe that you posted was scrumptious! My grandmother, a very picky Indian cook who rarely eats anyone's daal, (she's very picky about her daal for some reason!) enjoyed your daal recipe a lot (cooked by yours truly). Great post and stay awesome.

I'll bookmark this one.

HS: Happy to hear it Kamran :)

 

Koek!
February 16, 2010

I almost wish it was winter so I could make this soup...

 

Keelunda Isom
February 16, 2010

All of your meals and deserts look very tasteful.

 

Naimah
February 16, 2010

I'd love to master this recipe. I know lentils are healthy, but I always have had failed foodie experiences with them in the past. Here's hoping! Naimah

 

Denny
February 16, 2010

Great recipe! I love it.

 

Teenage cook
February 16, 2010

I like how you used the sweet licorice taste of fennell, as well as the awesome taste of ginger. I wonder how sweet this soup is. I will try cooking this for my parents and siblings soon! Love the posts, keep on rolling!

 

Carolyn
February 16, 2010

Kabocha can do no wrong, and this is a combination I hadn't thought of. Looks wonderful.

 

il ramaiolo
February 16, 2010

Stupendo come sempre!!! Ciao

 

Karen
February 16, 2010

I made this last night...same day I received the post. Very yummy! I think I might make it subbing sweet potato for the squash next time. I used butternut squash, as that was about all available when I shopped.

 

Lea
February 16, 2010

I'm so happy I had all the ingredients for this on hand. I spent this afternoon making it, and it is absolutely delicious and perfect for the snowy weather we've got here today in New Hampshire. The red pepper flakes are a must-add!

 

Jenn (www.j3nn.net)
February 16, 2010

This sounds amazing. I just bought a kabocha the other day and I have lots of lentils. The garlicky croutons seem to compliment it so well!

Jenn

 

Hayley Renshaw
February 16, 2010

This sounds amazing! I am a huge soup fan, so I am always looking for a good recipe.

I'm not sure if you have ever mentioned Moosewood cookbooks on any of your blogs, but I am completely obsessed with them. The one titled Moosewood Daily Specials has amazing soup and salad recipes. If you haven't looked through it then I highly recommend checking it out!

Enjoy!!

 

molly watson
February 16, 2010

Don't stop - one can never have enough delicious lentil soup recipes!

 

The Curious Baker
February 16, 2010

Where do you keep all your cookbooks. You must have THOUSANDS by now! Could probably start up your own library! ;)

 

Tami
February 16, 2010

I'm also confused about how the squash integrates itself into the soup. Does it need chopped up after I scooping it out? Or does it smooth out and thicken the broth after its added?

HS: Hi Tami, because the roasting softens so much, it blends right into the soup with a bit of stirring.

 

Cristy
February 16, 2010

Looks heavenly. I'm loving all the lentil recipes. Ordering her book through Etsy now!

 

What do you mean the last lentil soup for a while?! More lentil recipes please! I've never used kabocha squash. I usually buy just regular butternut squash, but now I must try kabocha!

ps: love love love recipes with homemade croutons. I never understood those crappy packaged ones!

 

Edwin
February 17, 2010

I LOVE lentil soups and this is definitely a direction I've never seen before. Can't wait to try it out.

 

js
February 17, 2010

oooh, i'm recently obsessed with the texture of kabocha (see the recipe for squash with red beens in WASHOKU cookbook) - this combined with lentils looks fantastic!

 

jennifer
February 17, 2010

hello! I made this soup last night for dinner and it was absolutely amazing. delicious flavor combination. I never thought of putting fennel in a soup!

 

Rita
February 17, 2010

Made this last night but had to substitute adzuki beans for lentils at the last minute when I discovered I was out of them. It increased the cooking time a bit, but was it ever worth it! The pot was devoured by myself and a few friends. I shared the recipe and added it to the list of must-revisit winter soups. Thanks!

 

Brialena
February 17, 2010

I just made this tonight and had to come leave a comment because it is one of the best soups I have ever made. Honestly I was not expecting to like it much--I had a kabocha on hand that needed to be used when I came across the recipe and decided to try it since I had all the ingredients on hand.

As I was making it I didn't have high hopes as I was having a hard time imagining how the flavors would come together. I was so very wrong--it is sweet and spicy and complex and just so wonderful!

 

Suzanne
February 17, 2010

gosh, that looks good! I'll have to give it a try -- I've been making lentil soup the same old way for years...this will be a nice change!

 

Mia
February 17, 2010

It's been SO unseasonably cold here in S. FL but I do welcome the change. I've been craving soups all the while.

I made your Chickpea Hot Pot yesterday - spiced it up with some hot sesame oil and a few flakes of crushed red pepper - otherwise to the letter - and left overs were even better!

I will seek out a kabocha squash this weekend to give your newest lentil version a whirl :)

 

kirsty_girl
February 17, 2010

This looks delicious. I can't find fennel here in Japan very often. What would you suggest as a substitute?

I will echo a lot of other comments. Never feel that you have to refrain from posting a lentil soup recipe.

 

CC
February 17, 2010

Made this and it was exquisitely sublime.

I followed the reicipe to a 'T' until the end when I sauteed some kale, throwing it in at the very last. I'm sure the kale touch is something I learned from 101 Cookbooks!

Thank you for the mmmmmmmmmm.

 

Sweet Freak
February 18, 2010

Sweet. I have been obsessed with soup this winter, but I haven't come across anything nearly as unique as this. Can't wait to try it!

 

Kate
February 18, 2010

Thank you for posting this! I was just lamenting that there seems to be no way to vary lentil soup. I was wrong!

I happened to have just picked up a little packet of whole spices at an Asian grocery store intended for pho. It included cinnamon, cloves, coriander, star anise, and cardamom. I made a tea/broth out of this to cook the lentils in and skipped the ginger. I also used shallots and celery in place of the onion, leek, and fennel, and I doubled the lentils without doubling the squash. It came out wonderfully. Really great. So thanks again to you and Rebecca Stevens!

 

Mitzimi
February 18, 2010

No, no - don't stop the lentil soup recipes from coming! They're one of our favorite winter staple. I could make a new one every day, so thank you for this one. I've never paired anise with lentils before, so it will be a treat!

 

Mo
February 18, 2010

Made this last night but roasted the last addition of veggies with more root vegetables I had on hand...then I ordered the book!

 

tobias kocht!
February 18, 2010

Ginger and star anise, what a great idea.

 

Laury
February 18, 2010

Ohhhh I can't WAIT to try this!! Looks soooo yummy!! Thanks for all of yuor delicious posts!

 

Sarah
February 18, 2010

hello - this book looks adorable, I'd like to order copies for a couple of veggie friends, are the recipes all or mostly vegetarian? adorable. thanks for finding it and sharing it, but then, that's what you DO :)

HS: Hi Sarah, yes all the recipes are vegetarian. Without having the book in front of me, I think they might even be vegan. Not 100% positive though.

 

Anna
February 18, 2010

Yum! :)

 

siti nadia
February 18, 2010

look delicous

 

Mary
February 19, 2010

My co worker just made this and brought it in to share it was wonderful.

 

Kirsten
February 21, 2010

Thank you for posting recipes that freeze well. As a working Mom, I rely on them!!

 

carla
February 21, 2010

Made this for lunch today and used sweet potatoes instead of squash since that's what I had on hand. I cubed the cooked potatoes and added them to the bottom of the bowl before ladling the soup into it so they wouldn't disintegrate. It was crazy good...the perfect thing for a cold day! Thank you for the fantastic recipe!

 

The Rockin' Vegan
February 21, 2010

I gave this recipe a try last night. The combination of flavors proved to be excellent and it is such a delicious soup! I love your idea for the garlic croutons - made mine from a round sourdough loaf. It will be tricky to ever eat soup without them again...

 

rach
February 22, 2010

I made this yesterday - delicious. I thought needed a bit of depth and freshness at the end though so threw in a handful of torn black olives, fresh coriander and lemon juice for the last few mins cook time. Really brought the earthy gingery tones out. Another fantastic recipe Heidi!

 

Elliza
February 22, 2010

Any ideas for using beluga lentils? I know the Big Sur Bakery cookbook has at least one.

 

Diffio
February 23, 2010

I love lentil recipes. This sounds delicious.

Thank you.

 

John
February 23, 2010

Love this soup!!! I love making soup and this one went straight to the top of my list! Had it for a little birthday gathering for my sister-in-law and got rave reviews. When it was finished I thought it just a bit more like stew than soup so put in 2 cups of veggie broth and it was perfect! Thank you, thank you, thank you!!!

 

Liz
February 24, 2010

I was needing an iron-rich meal and made this soup last night. I'm not usually a fan of lentils, but this was delightful! Definately making again. I couldnt' find the kabocha squash, so i used acorn instead. Also, i diced some sweet potatoes and threw them in with the onion/fennel mix.. really nice!

 

Otehlia Cassidy
February 24, 2010

Yum! I have been in total soup mode this week. Must be that end-of-winter rush for warmth. I love kabocha and can't wait to try this one.

 

Gina
February 24, 2010

Funny -- I just made Martha Rose Shulman's marinated french lentils with your (Mark Bittman's) Millet Butternut Squash bake as a meal for a sick friend. For dessert: Nikki's Healthy Cookies. This soup would have meant one less dish! Must try this!!

 

Ariel
February 24, 2010

I just made this and served it to my 3 kids and they gobbled it up! I used the last of my baby hubbard squash and it turned out amazing. Please don't stop the lentil soup recipes, my family loves lentils and I feel so good serving them!

 

Rachel
February 24, 2010

I just made this and thought I'd share my little tweaks. I ended up using my immersion blender to puree it at the end, which seemed necessary because the squash didn't entirely fall apart when I added it to the soup. After blending it I liked it twice as much. I also swirled in a dollop of creme fraiche, which made it deliciously velvety. the garlic croutons are a must. The ginger and anise flavor was very subtle - I'd use more next time.

 

Squeetie
February 25, 2010

What a wonderful combo of flavors, simply soup-erb! Sub'd butternut & buttercup squash, &1/2 tsp. 5-spice powder for the star anise. Enjoying leftovers tonight w/the Seeded Flatbread ! - Anticipation....

 

Susan
February 26, 2010

Made this a couple of days ago and it was beyond wonderful! I heated it up for leftovers last night and it became more of a stew than a soup. The lentils seem to continue to soak up the water days later but it was so good. Thank you for a healthy vegetarian recipe. I love your column too.

 

amy nicole
February 27, 2010

we just made this recipe and it is flip-flappin delicious. we modified the recipe by omitting the leek (this was on accident, we forgot to pick one up at the store), we cooked the lentils in 1/3 veggie broth 2/3 water, at the end we added beet greens and some browned chanterelles and crimini mushrooms, and we thickened the broth with a roux. topped with parm. we were thinking this is the best soup we have made all winter. so great, thanks for sharing this recipe!

 

Maize
March 1, 2010

This is a great recipe! Last night I changed it up a bit to make it less of a soup and more of a main dish. I added extra squash, less water to the lentils and cooked up some brown rice to serve it on. It was delish! Thanks so much for all your great ideas, Heidi!

 

tahlia
March 3, 2010

how would you do this in an electric slow cooker?

 

Amber rose
March 5, 2010

this is a beautiful soup. i my market only had a spegetti squash and i used collard greens instead of leeks. but it looks lovely, its sitting now.

Thank you friend.

 

Kumar Plocher
March 8, 2010

This was most definitely one of the best soups I've ever had. Kabochas are awesome. I agree with all the folks who say you can never have too many great lentil soup recipes!

 

Rebecca Lipski
March 13, 2010

I've made this soup twice now - both times with butternut squash. It's incredible. Thanks for posting this! I used a few extra star anises the first time and I really liked the stronger flavor.

I love your blog!

 

Caroll
March 16, 2010

My grandmother, being of German descent, always had a pot of either beef barley soup or lentil soup on the stove when we'd visit. I love them both. I make lentil soup even more now since I'm diabetic and keep many different soups in the freezer. I'm always ready for a new lentil soup recipe no matter what time of the year.

Would love to see a good recipe for old fashioned Scotch Broth. Thanks for a great blog and all the recipes you've added to my life.

 

Brooke
March 16, 2010

Great soup, I made it tonight. I used butternut squash and it added a nice thickness to the broth. I'll be stocking the freezer with extra batches for quick weeknight dinners. I love that I can eat enormous servings of your food and not feel guilty - the vast majority of your recipes are so healthy, Much appreciated.

 

Mark
March 17, 2010

Delicious recipe. I did modify and used 2 cups chicken stock and 4 cups water. It is a great. The Kobocha squash hold up well and has a nice creamy consistency to it. I'll definitiely make it again and can't wait to try the Coconut Red Lentil soup you recently posted.
Thanks again for your efforts. Our taste-buds thank you too.

 

barbara
May 18, 2010

I've made this soup twice now. It was divine each time! If you like fennel, you'll love this recipe. The star anise, fennel, and ginger created such a unique flavor. I used pre-sliced butternut squash which held up well and added a nice bit of creamy texture. Now I find myself thinking about it when my mind wonders!

Thanks for the healthy treat!!