Gingered Green Lentil + Butternut Squash Soup What you will need: For the soup:

  • 1dl green lentils (measure uncooked)
  • 2 1/2dl water
  • 1/2 medium butternut squash
  • 1 small red onion
  • 1/2 garlic clove
  • 1tbsp sesame oil
  • 1/2tsp turmeric
  • 1-2tsp minced ginger (I use Ginger People)
  • Himalayan salt
For the toppings:
  • a large handful of fresh spinach
  • sesame oil
  • Himalayan salt
  • pinch of cayenne
  • 1/2 small avocado
  • sesame seeds
  • tahini
  • whatever else you’d love to add
How to do it?
  • Chop the red onion and crush the garlic, then sauté in a casserole with sesame oil until soft. Add the turmeric and ginger + salt to taste, keep frying.
  • Rinse the lentils and add to the casserole together with approximately 2,5dl water. Reduce the heat and keep cooking.
  • Peel, deseed and cube the butternut squash. Steam or otherwise pre-cook it until soft and vibrant. I use a Lékue steam case for 3,5 minutes.
  • Once the lentils are ready, add the butternut squash to the casserole and check that there is enough liquid to just cover the veggies. Purée the soup with a hand blender until smooth.
  • Sauté the spinach quickly on a pan with a splash of sesame oil, some Himalayan salt and a pinch of cayenne pepper. Slice the avocado.
  • Pour the puréed soup into a bowl, check the taste and add salt/ spices if needed. Top with sautéed spinach, avocado slices, sesame seeds and a drizzle of tahini. Yum.