Gingery Red Lentil Butternut Soup

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Preparation time: 15 min
Cooking time:

Difficulty: Easy - for beginners
Serves: 6


4 cups no-salt-added or low sodium vegetable stock
12 ounces butternut squash, chopped
10 ounces frozen, chopped spinach
1 1/2 cups diced tomatoes, no salt added (or 4 fresh tomatoes, diced)
3/4 cup dried red lentils
2 teaspoons grated ginger, or more to taste
1 tablespoon minced dry onion
1 teaspoon ground cumin
1 teaspoon salt free Spike, or other no salt seasoning blend, adjusted to taste
1 1/2 cups cooked white beans or 1 (15 ounce) can, no-salt-added or low sodium white beans, drained


Put all ingredients except white beans in a slow cooker or in a pot on stove top. Simmer until lentils are tender, about 1 hour on the stove or 8 hours in slow cooker on low.

Add white beans and cook an additional 10 minutes.

Note: If you would like this more soupy, decrease the red lentils to 1/2 cup.


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