Lentil Soup with Butternut Squash
A heart-warming, healthy and absolutely delicious lentil soup. The butternut squash and sausage add a hearty twist. This recipe is packed with nutrients, will fight inflammation and keep your blood sugar stable.
Servings Prep Time
4-6people 20minutes
Cook Time Passive Time
1hour 1hour
Servings Prep Time
4-6people 20minutes
Cook Time Passive Time
1hour 1hour
  • 1 1/4Cups Brown Lentilssoak in 3 Cups of water for at least 2 hours of overnight
  • 3Cups Water
  • 4 Tbsp. olive oil
  • 2 Cups Onionequals about 300g or 1 big onion, diced
  • 3Cloves garliccut into small pieces or minced
  • 2Cups Celery Rootequals about 250g, cut into small pieces or roughly run through a food processor
  • 2 Cups Carrotsequalls about 250g, cut into cubes
  • 3 Cups Butternut Squashequals about 500g, cut into cubes
  • 1Stick Leekequals about 150g, halved and cut into slices
  • 100Grams Kaleremoved from stem, torn into small leaves
  • 1.5Liter Waterhot
  • 250Grams Chorizo Sausagecut into small pieces
  • 1Tbsp. Parsleydried
  • 3Tsp. Saltpreferably pink salt
  • some Black Pepperfreshly ground
  1. Wash the lentils and soak for at least 2 hours or overnight in 3 Cups of water.
  2. Prepare and cut the vegetables, butternut squash and sausage as mentioned above.
  3. Add the olive oil to a frying pan on medium heat. Add the onions and cook until transparent.
  4. Add the garlic, celery root, carrots and butternuts squash one after the other. Cook and stir for about 1 to 2 minutes.
  5. In a cattle, bring 1.5l of water to a boil.
  6. In the meantime, rinse the lentils a second time. This will remove the remaining phytic acid and prevent bloating. Add the lentils, leek and kale to the mix. Stir well.
  7. Add the water and the sausage.
  8. Season with salt, black pepper and parsley. Bring to a boil and let simmer for 1 hour. Add more water if you like.