Squash Lentil Turmeric Soup

Squash Lentil Turmeric Soup


  • 1 cup lentils rinsed and drained 
  • 2 cups squash chopped/diced 
  • 1/2 can chickpeas rinsed
  • 1 cup milk or cream 
  • 1 tomato, ripe, chopped
  • 1 cup carrot slices (optional)
  • 1 small onion, diced
  • 1 tbsp crushed garlic
  • Handful baby spinach
  • 3 tsp cumin
  • 1 1/2 tsp turmeric
  • 1 tsp cinnamon
  • 1 cinnamon stick
  • 1/2 tsp ginger powder
  • 1 tsp salt
  • Cracked black pepper and more salt to taste


  1. Cook lentils accordingly to pack instructions 
  2. In a medium skillet, warm up some olive oil
  3. Lower heat and add 1 cinnamon stick, cumin, turmeric and stir for a few seconds until fragrant
  4. Throw in onion and garlic and ginger powder and cook for a few mins until onions softened
  5. Add carrots, squash and chickpeas
  6. Add 4 1/2 cup vegetable stock, cover skillet, and let cook for about 20 mins on low heat until carrots and squash softened
  7. Add tomato and cook for additional few mins
  8. Add spinach and let wilt
  9. Pour in milk / cream and let boil for a couple of mins on low
  10. Add any remaining seasoning such as cinnamon powder, salt and black pepper (feel free to add more cumin if needed
  11. Turn heat off
  12. Blend and top with milk/cream, yogurt and/or seeds/nuts


Recipe & Image by @kitchenpedals

Ellie's Best

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