Sweet & Spicy Butternut, Orange And Red Lentil Soup

Name: Sweet & Spicy Butternut, Orange And Red Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil, such as olive or sunflower oil; 1 tablespoon garam masala, medium; 1 tablespoon ground spice seeds - any one or a combination of cumin, fennel, fenugreek, coriander and mustard seeds; 1 large onion, finely chopped; 2 large carrots, peeled and finely diced; 3 celery ribs, including leaves, finely chopped; 6 garlic cloves, minced or finely chopped; 1 tablespoon fresh ginger, grated; 1 teaspoon turmeric; 2 litres water, boiling; 2 teaspoons salt, or to taste; 2 teaspoons white pepper, or to taste; 2 tablespoons soya sauce, good quality such as Kikkoman; 1 kg butternut, no skin or seeds, diced; 1 cup dried split red/orange lentils; 1 cup orange juice, either freshly squeezed or 100% juice in bottle or carton

Servings: persons

3 tablespoons vegetable oil, such as olive or sunflower oil
1 tablespoon garam masala, medium
1 tablespoon ground spice seeds - any one or a combination of cumin, fennel, fenugreek, coriander and mustard seeds
1 large onion, finely chopped
2 large carrots, peeled and finely diced
3 celery ribs, including leaves, finely chopped
6 garlic cloves, minced or finely chopped
1 tablespoon fresh ginger, grated
1 teaspoon turmeric
2 litres water, boiling
2 teaspoons salt, or to taste
2 teaspoons white pepper, or to taste
2 tablespoons soya sauce, good quality such as Kikkoman
1 kg butternut, no skin or seeds, diced
1 cup dried split red/orange lentils
1 cup orange juice, either freshly squeezed or 100% juice in bottle or carton

1
In a large soup pot heat oil, garam masala and ground seeds over medium-high heat.
2
Add onion and cook for about 3 minutes, stirring often.
3
Add carrots and celery and cook for a further 8 minutes or so, stirring often. Don't worry if the bottom of the pot begins to darken a bit, because this releases the spicy flavours and will be lifted into the soup when you add water.
4
In the last 2 minutes add garlic, ginger and turmeric.
5
Add water, salt, pepper, soya sauce, butternut and dried lentils.
6
Bring to the boil, stirring well, reduce heat to low, cover and allow to simmer for an hour or so.
7
Using a hand/stick blender, blend the soup very well in the pot, adding enough orange juice to bring the soup to the right consistency and balance between sweetness and spiciness.
8
Can be served immediately, or allowed to rest before reheating and serving.

6672

kcal

Calories

714

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 3 tablespoons vegetable oil, such as olive or sunflower oil, 1 tablespoon garam masala, medium, 1 tablespoon ground spice seeds - any one or a combination of cumin, fennel, fenugreek, coriander and mustard seeds, 1 large onion, finely chopped, and more.

Yes, Sweet & Spicy Butternut, Orange And Red Lentil Soup 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.

That's it — enjoy your meal!