Every month our friends at the Natural Gourmet Institute in New York City will develop healthy meal ideas exclusively for readers in our new column “Recipe by Request.” The lentil soup below was created for Jennifer W., 31, who was looking for a hearty fall soup idea to make ahead for the week. This combination of lentils and butternut squash with fresh spinach is nutritious and satisfying. The broth has an incredible depth of flavor that’s finished off with a sprinkle of Parmesan cheese and bright lemon juice. Prepare this dish yourself and share your photos of the results on Twitter or Instagram @LiveSonima with the hashtag #RecipebyRequest. You can submit your own request here for a chance to receive a personalized recipe tailored to your favorite flavors and unique lifestyle and dietary needs.

Photo by: Evi Abeler; Styling by Laurie Knoop

By

Ingredients

  • 4 tablespoons olive oil
  • 1 1/2 pound butternut squash, peeled and cubed
  • 1 teaspoon sea salt
  • 2/3 cup black or green lentils, rinsed
  • 3 cups cold water
  • 1 piece kombu (optional)
  • 2 medium red onions, small dice
  • 1 teaspoon sea salt
  • 3 cloves garlic, minced
  • 3 sprigs rosemary, destemmed and minced
  • 8 cups vegetable stock
  • 1 1/2 cup baby spinach
  • 1/2 teaspoon kosher salt
  • 4 to 6 lemon wedges, to serve
  • 1/2 cup grated Parmesan cheese, to serve

Directions

  1. Preheat oven to 350ºF. Toss the cubed butternut squash in 2 tablespoons of the olive oil and 1 teaspoon salt. Roast for 20 minutes, until softened and slightly caramelized.

  2. Add lentils, water, and kombu to small saucepan. Bring to a boil, reduce to a simmer and cook for 15 to 20 minutes, or until tender but still hold their shape. Drain and rinse gently under cold water.

  3. Heat the remaining 2 tablespoons of olive oil in a medium pot over medium heat. Add the red onions and sea salt and cook a few minutes until translucent. Add the garlic and rosemary and cook for an additional minute. Add the vegetable stock, and bring to a simmer. Cook for 15 minutes.

  4. Add the roasted butternut squash, lentils, and spinach to the stock mixture and bring back to a simmer.

  5. To serve, ladle the minestrone in a bowl. Serve with lemon wedges and grated parmesan.

Nutritional Information

Calories
290
Total Fat
13g
Saturated Fat
3.5g
Cholesterol
15mg
Sodium
1280mg
Carbohydrates
34g
Dietary Fiber
7g
Sugars
6g
Protein
9g
YIELD:

6 servings