Lentil Soup with Spaghetti Squash
- Preparation 30 min
- Cooking 25 min
- Servings 6
- Freezing Absolutely
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Lentil Soup with Spaghetti Squash 🍲
There are days when your body feels drained, your cheeks are frozen red, and all you want is a warm bowl that puts everything back in place. After playing outside with the kids, spending an afternoon on the slopes, or braving a real winter chill, this lentil soup with spaghetti squash hits exactly the right spot. Vegetarian, hearty and deeply comforting, it proves that a meatless soup can be just as satisfying as a big slow-cooked meal.
The lentils make it filling, the spaghetti squash brings a soft, pasta-like texture, and the vegetables do the rest. Nothing complicated, nothing fussy. Just a soup that warms you up, fills you up, and makes you want a second serving. Perfect for weeknight dinners, make-ahead meals, or a big Sunday pot simmering on the stove.
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✅ Roast the spaghetti squash (recommended method)
Cut the squash in half lengthwise, remove the seeds, lightly brush with olive oil, and season with salt and pepper. Place the halves cut-side down on a parchment-lined baking sheet and roast at 400°F (205°C) for 40 to 50 minutes, until the flesh is tender. Let cool slightly, then shred with a fork.
✅ Build a strong aromatic base
Take your time sautéing the celery, carrots and onion gently. This step develops depth and prevents a flat-tasting soup.
✅ Prep the lemongrass properly
Always smash it before adding it to release its essential oils.
✅ Add the spaghetti squash at the end
Adding it off the heat keeps its shredded texture intact instead of turning it mushy.
✅ Make it ahead
This soup is excellent when prepared 24 to 48 hours in advance. The flavors meld and deepen, and it reheats beautifully.
✅ Storage
Keeps up to 4 days in the fridge in an airtight container.
✅ Freezing
Freezing works, but the spaghetti squash will be slightly softer once thawed. Stir well when reheating.
✅ Ingredient swaps
Replace kale with spinach or Swiss chard.
Use homemade cooked green lentils instead of canned for a more rustic flavor.
Ingredients
- Olive oil
- 3 celery stalks, sliced
- 3 large carrots, sliced into half-moons
- 1 Spanish onion, finely chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 3 liters (12 cups) chicken broth (or vegetable broth)
- 1 lemongrass stalk, halved and lightly smashed
- 750 ml (3 cups) kale leaves, roughly chopped
- 1 can (540 ml / 19 oz) lentils, well rinsed
- 500 ml (2 cups) cooked spaghetti squash, shredded
- Salt and freshly ground pepper
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Preparation
- In a large pot over medium heat, add 2 tablespoons of olive oil. Add the celery, carrots, onion, thyme and parsley. Sauté for 7 to 8 minutes, stirring regularly.
- Add the broth and the lemongrass, then stir well. Bring to a boil, reduce the heat, cover and let simmer gently for 15 minutes.
- Turn off the heat and add the kale, lentils and spaghetti squash. Stir well. Taste and adjust seasoning with salt and pepper as needed.
Yes. Add cooked shredded chicken, turkey, ham or pre-cooked sausage directly to the soup, ideally at the end of cooking to keep the texture tender. For a vegetarian option, add chickpeas, white beans or diced firm tofu.
Absolutely. This soup is very flexible. Add zucchini, leeks, sweet potatoes, mushrooms or even corn. Adjust the amount of broth slightly if needed to maintain the right consistency.
Yes, it freezes very well. The spaghetti squash will be slightly softer after thawing, but the flavor remains excellent. Let the soup cool completely before freezing and reheat gently.
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