Butternut Squash Lentil Soup With Garlic & Sea Salt Pita Chips Recipe

Name: Butternut Squash Lentil Soup With Garlic & Sea Salt Pita Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Butternut Squash Lentil Soup; 4 tablespoons ghee/butter/oil of choice; 1 large onion, roughly chopped; 2 carrots, peeled and roughly chopped; 1/2 cup butternut squash, peeled and roughly chopped; 1 teaspoon minced or grated garlic; 2 cups red lentils; 1 large tomato, roughly chopped; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; salt to taste; 1 teaspoon pepper; 4 cups chicken or vegetable stock; 5 cups water; Garlic & Sea Salt Pita Chips; 12 mini whole wheat pitas; 1 pinch salt; 1/4 teaspoon garlic powder; olive oil

Servings: persons

Butternut Squash Lentil Soup
4 tablespoons ghee/butter/oil of choice
1 large onion, roughly chopped
2 carrots, peeled and roughly chopped
1/2 cup butternut squash, peeled and roughly chopped
1 teaspoon minced or grated garlic
2 cups red lentils
1 large tomato, roughly chopped
1 teaspoon ground cumin
1/2 teaspoon ground coriander
salt to taste
1 teaspoon pepper
4 cups chicken or vegetable stock
5 cups water
Garlic & Sea Salt Pita Chips
12 mini whole wheat pitas
1 pinch salt
1/4 teaspoon garlic powder
olive oil

1
["Melt the ghee/butter in a large pot. Add the onions, carrots, garlic, potatoes, and butternut squash. Cook for about 5-7 minutes, until vegetables start to soften.", "Add the tomatoes, lentils, and spices. Add salt and pepper. Cook for a minute or two, until fragrant.
2
Add the stock and water and bring to a boil. Once it starts boiling, cover and simmer for about 45 minutes.
3
Puree with an immersion blender or blend in a blender (in batches). Adjust the salt level to your liking.", "For the pita chips, preheat oven to 450u00b0F. Place the mini pitas or torn pieces on a baking sheet. Drizzle with olive oil (both sides of the pita bread). Sprinkle with sea salt and garlic powder. Bake for about 6-8 minutes until browned and crisp. Serve with lentil soup."]

854

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Butternut Squash Lentil Soup, 4 tablespoons ghee/butter/oil of choice, 1 large onion, roughly chopped, 2 carrots, peeled and roughly chopped, and more.

Yes, Butternut Squash Lentil Soup With Garlic & Sea Salt Pita Chips falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash Lentil Soup With Garlic & Sea Salt Pita Chips

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