Lentil-and-butternut soup

Lentil-and-butternut soup

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  • 4 -6
  • Easy
  • 15 minutes
  • 35 minutes

"Soup is one of my favourite dishes for iftar and this one is accompanied by beautiful memories that trigger all my senses!"


  • 2 t whole jeera (cumin seeds) 
  • 1/2 t crushed red chillies 
  • 1 t smoked paprika  
  • 2 T butter 
  • oil, a drizzle
  • 1 large onion  
  • 3 cloves garlic, grated 
  • 200 g red lentils, rinsed 
  • 1 butternut, peeled and cut in chunks 
  • 2 carrots, grated  
  • 1 large red pepper, seeded and chopped
  • 1 handful parsley 
  • 1 handful celery 
  • a dash of lemon juice 
  • 2 litres water or vegetable stock 
  • salt, to taste 
  • crusty rolls or flatbreads, for serving 

Cooking Instructions

1. Dry roast the spices in a hot pan, then grind until fine in a mortar and pestle. Braise the onion in the butter and oil until translucent.

2. Add the garlic and braise until the tips of the garlic starts turning slightly golden brown. Add the spices, lentils and vegetables and braise for 3 minutes. Add the water and reduce the heat to low. Simmer over a low heat for 35 minutes.

3. Add the lemon juice and salt to taste and blend with a stick blender or in a liquidiser until smooth. Serve with a slice of lemon and a crusty roll or flatbread.

Find more soup recipes here.


Farzana Kumandan Recipe by: Farzana Kumandan
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Farzana is a cookbook author, newspaper columnist, radio host and the founder of Sprinkles and Spice, a cooking school. Follow her on Instagram: @sprinklesandspicect.

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