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Recipe Collection

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Lentil-Squash Soup with Almond Butter

Lentil-Squash Soup with Almond Butter Related:   gluten-free, kid-friendly, low-fat, pareve, soups, vegan

Prep time: 15-20 min

Cook time: 30 min

Yield: 8-10 servings

Chock full of vitamins and nutrients, this soup could easily be a meal served with a salad and crusty bread. Try it on Shabbat or a holiday as a starter for a change from that traditional chicken soup, especially with vegetarians around the table.


  • 1 onion, diced
  • 1 carrot, diced
  • 1 small zucchini, diced
  • 1 teaspoon salt
  • 1-2 teaspoons oil
  • 1/2 orange
  • 1 butternut squash, cut into 1-inch cubes
  • 3 cups stock
  • 3 garlic cloves, crushed
  • 1 teaspoon coconut oil or oil of choice
  • 2 teaspoons ground ginger
  • 2 tablespoons ground cumin
  • 2 cups orange lentils
  • 5 cups vegetable stock
  • 1/3 cup smooth, raw almond butter
  • 1/2 cup brown rice, cooked according to package directions (for extra flavor, I cooked mine in vegetable stock with 2 teaspoons coconut oil)


  • Sauté the onion, carrot and zucchini seasoned with salt, in the oil until the veggies are soft and the pan is almost dry. Add the juice from the orange and cook on medium until the pan is dry again. Add the squash and the stock. Cover and simmer until soft, about 20 minutes. Meanwhile, in a small saucepan, sauté the garlic in the coconut oil for about 30 seconds -- being careful not to burn the garlic. Add the ginger and cumin and mix to combine. Add the lentils and stock and bring to a slow boil. Reduce to a simmer, cover and cook until the lentils are soft, about 20 minutes. Once the squash mixture is soft, purée until smooth with an immersion blender. Mix in the almond butter and stir until it has completely melted into the soup. Add in the cooked lentils and cooked rice and season to taste with salt and pepper.

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