Red lentil and squash soup from Love Soup: 160 All-New Vegetarian Recipes from the Author of The Vegetarian Epicure by Anna Thomas

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for optional garnishes.

  • Leahspitzer on February 12, 2017

    This was good! Used immersion blender to purée butternut squash with some of the soup. Served with a little olive oil and garlic croutons.

  • janbee on November 16, 2016

    We love this soup. The first time I made it, I used the full amount of cumin, which was fine with my husband but too much for me. The second time I reduced the cumin from 1 tablespoon cumin seeds, toasted and ground, to 1.5 teaspoons ground cumin, just enough to give flavor without overwhelming all the other tastes.

  • tui on June 23, 2016

    I used kumara (sweet potato) instead of the squash because that was what I had, and used some of my own chicken stock as we are not vegetarians. The soup was delicious - my partner loved it.

  • westminstr on February 03, 2013

    This soup was lovely and warming. Subbed calabaza for butternut and moong dal for red lentils. Used water instead of broth. Garnished with crumbled feta. O tried a bite and said he didn't like it, but E ate it up.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.