Autumn Lentil Soup

Autumn is a season that brings a lot of change and unpredictability … in the weather, as well as in new schedules. One way to balance this sense of increased movement and ungroundedness is to nourish the body with warm, sweet soups and stews.

Here’s one of my favourite soup recipes:

Comforting Fall Lentil Soup


1 Tbsp Ghee (olive oil or oil of choice)

1 yellow onion (chopped)

1Tbsp Cumin (ground or whole)

1 Tbsp Coriander (ground or whole)

1 Tbsp Fennel (ground or whole)

2 tsp Turmeric

1-2 inches of Fresh Ginger (minced or zested)

1 cup dried Brown Lentils (rinsed and soaked)

2 cups Organic Frozen Butternut Squash

1 cup Fresh Chopped Spinach

Salt & Pepper

Full Recipes 
  1. In a large pot, heat ghee (or oil of choice). Add chopped onions and sauté until translucent.
  2. Stir in the spices: cumin, coriander, fennel, turmeric and fresh ginger. Allow the spices to become aromatic and gently bubble in the oil.
  3. Add lentils and stir throughly mixing the spices, onions and lentils together. Add water to fill 2/3rd’s of the pot.
  4. Carefully add the butternut squash. Bring to a boil. Simmer on medium-low for 30-45 minutes, stirring occasionally.
  5. Add spinach, salt and pepper to taste.

Note: If you tend to be thin, dry or gassy, substitute the lentils for barley. Barley is grounding and nourishing without increasing or aggravating gas and bloating.

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