We are meal planners. Each Saturday we plan our meals for the following week and spend a few hours on Sunday preparing these meals. Making large batches makes it much easier to get through the week without ‘cheating’, or grabbing a quick sub on the road. This recipe makes enough for a 2 people to eat several times, so we will freeze some and pull it out as part of a future meal plan to save ourselves some time on a Sunday!
This soup is delicious on it’s own and filling enough with the addition of the red lentils to keep you going until your afternoon snack.
Print Recipe
Carrot, Ginger and Red Lentil Soup
This hearty soup can be made with either sweet potato or squash depending on availability. It will keep you full and packs plenty of nutrients to fuel your body.
Instructions
Preheat oven to 350℃. Using a sharp knife, carefully poke holes in your squash. Place in the microwave for 5 minutes on high. Remove from the microwave using oven mitts as it will be hot. This will make it easier to slice in half and reduce cooking time. Cut squash in half and scoop out seeds. Sprinkle with salt and pepper and place facedown on a parchment lined cookie sheet. Cook for 20-30 minutes, or until the flesh is soft on the inside. Scoop out centre and reserve.
Heat oil in a large soup pot over medium heat. Sauté onions and garlic until the onions become translucent, about 5 minutes. Add the squash, carrots, ginger, red pepper flakes, water and broth. Cook for 10 minutes and then add the red lentils. Continue to cook for 15-20 minutes, or until carrots are soft and the lentils are cooked through.
Blend half the soup using a blender or lightly whip using an immersion blender, leaving the soup a bit chunky. You can also puree the soup entirely if you prefer. Add salt and pepper to taste. If soup is too thick, you can add additional boiling water to thin.
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