Lentil, Butternut Squash, and Pepper Curry Soup

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Vegan - Vegetarian Recipe Book

How Mary and Frank and Friends Eat

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Lentil, Butternut Squash, and Pepper Curry Soup


4 cups Lentils (cooked in 8 cups water)
1 Butternut Squash, large
2-3 Onions, large
6 Bell Peppers (green, red, yellow)
1 - 28-oz. can Crushed Tomatoes
1 cup Raisins
4 tsp. Cumin, ground
4 tsp. Paprika, ground
4 tsp. Turmeric, ground
2 tsp. Cinnamon, ground
Cayenne Pepper or Hot Sauce (to taste)
(To enlarge the photo of the lentil soup, click on the photo or link)


This recipe will make approximately 8 servings as a main meal, and can be prepared on the stovetop in a large pot, or the veggies may be precooked in a microwave oven in a large covered baking dish.

Begin by cleaning and washing the lentils in a small-holed colander or large strainer under running water. Place the drained lentils in a large pot with 8 cups of water, and bring the water to a boil on medium heat. 

When the water begins to boil, reduce the heat to simmer and cover the pot. Mix occasionally to ensure uniform cooking, and check the lentils for tenderness when the lentils begin to rise above the water level. If they need to cook longer, add a little more water to just cover the lentils, and continue cooking until the lentils are soft.

While the lentils are cooking, wash and peel the onions.  Dice them and place in a large covered ceramic baking dish.

Wash and peel the butternut squash, and split in two lengthwise. Scoop out the seeds (we save them in a bowl for roasting as a snack).  Slice and cut the butternut squash in bite-size pieces that will easily fit on a spoon with the other ingredients.  Place the pieces in the covered dish.

Wash and clean the peppers; split in two lengthwise and remove the stems and seeds. Cut into small pieces and place in the covered dish.

Add one half of the cinnamon, cumin, paprika, and turmeric to the veggies in the covered dish, mix well, cover, and cook in the microwave oven until tender, mixing every ten minutes. (As an alternative, the veggies can be simmered in the pot with the lentils after they become tender, and can be added with the crushed tomatoes.  See below.)

When the lentils become tender, add the crushed tomatoes hot pepper and remaining other seasonings.  Mix well, and continue simmering for several minutes before adding the cooked veggies.  Let the combined ingredients simmer together for another 10-15 minutes before serving. (If you are cooking the veggies with the lentils, add them when you add the crushed tomatoes and all the seasonings. They will need to simmer together for about an hour with occasional mixing until the veggies are tender.)

Serve with a large tossed salad and enjoy!

We save our leftovers in the covered pot or other covered container in our refrigerator. We also get innovative with our leftovers, such as with this Peppers Stuffed with Lentil Butternut Squash Curry recipe, which we hope you will also enjoy.

Ingredients Information

Cinnamon, ground

Cumin, ground


Onions, Yellow


Pepper, Green Bell

Pepper, Red Bell

Pepper, Yellow Bell

Pepper - Hot Red, ground (Cayenne)

Pepper Sauce - Hot Red

Raisins, Thompson Seedless

Squash, Butternut

Tomatoes, Crushed

Turmeric, ground

Utensils and Equipment Information


Dish, Ceramic Baking


Measuring Cups, Dry

Measuring Cup, Liquid

Measuring Spoons

Peeler, Vegetable

Pot, Large Stainless Steel

Spoon, Large Mixing
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