Red Lentil Soup with Squash & Fennel

Prep Time

15 minutes

Prep Notes

Choose organic ingredients to avoid chemicals and GMOs.

Cooking Time

30 minutes


4-6 servings


4 cups water/broth, 2 cups red lentils (soaked overnight), 1 Tbs ghee or coconut oil, 1 small winter squash (cubed), 4 fennel fronds (finely chopped), 2 cups of chopped greens (chard, kale, or spinach), 1/2 onion (chopped), 2 garlic cloves (mashed), 1-inch piece ginger (chopped), 1 tsp each cumin, coriander, turmeric and garam masala, 1 bay leaf, 1 tsp sea salt, ground pepper.


1. In a large pot, heat the oil or ghee and stir in onion, garlic and ginger. Let cook over medium-high till softened and just light browned. 

2. Add spices and bay leaf, stirring in. 

3. Add lentils, squash, fennel and water/stock and stir over high heat until boiling. Spoon off any froth that rises to the surface. Lower heat to medium-low, cover, and simmer for 25 minutes. 

4. When squash is soft and lentils are fully cooked (about 25-30 minutes), remove bay leaf and purée the soup till silky smooth, or leave as-is. 

5. Stir thinly sliced greens and cook gently for another 5 minutes.

5. Serve into soup bowls. Top with hemp seeds, fresh chopped cilantro.


This warm and comforting soup is the perfect meal for a rainy day or if your digestion needs a little TLC. The squash is grounding, whereas the fennel, ghee and warm spices will soothe and enhance your digestion. 

Gluten-free, Vegan, Vegetarian.


Alexandra Le Ny Health Coaching