Red Lentil Soup

This recipe came about when I was trying to replicate my absolute favorite lentil soup from a local Mediterranean restaurant. Unfortunately, I haven't been able to crack the code to their divine soup recipe, but I will say this is a close second. 



1 1/2 T Olive Oil

1 large carrot (medium dice)

1 stalk celery (medium dice)

1 small onion (medium dice)

2 cloves of garlic (minced)

1/2 t cumin

1/4 t crushed red chili flakes

1/2 lb. butternut squash (seeded, peeled and medium dice)

Kosher salt and black pepper

3 c chicken broth

1/2 c red lentils (rinsed)

parsley and sumac for garnish



  1. In a large pot, saute olive oil, carrots, celery, onions, and a pinch of salt until translucent. Add the garlic, cumin, and red pepper flakes to toast and become fragrant. Be careful not to burn the garlic to avoid a bitter flavor.
  2. Add the butternut squash, lentils, and chicken broth. Season generously with salt and pepper and bring to a boil. Cover and simmer for about 30 minutes or until the lentils and vegetables are nice and soft.
  3. Blend the soup until smooth or desired consistency. Taste and season accordingly. Garnish with chopped parsley and a sprinkle of sumac. Enjoy!