I just made this delicious soup, and it was so comforting and warming, especially with the cooler fall weather! It’s packed with colorful vegetables, protein-rich red lentils, and gluten-free orzo, making it a hearty, nourishing, and satisfying meal. I made a big pot, so we’ll be enjoying this for the next few days!

Enjoy the recipe!

Ingredients

Vegetables & Aromatics

  • 2 cups butternut squash, peeled and cubed
  • 1 cup Yukon Gold potatoes, cubed
  • 1 cup carrots, diced
  • 1 cup celery, chopped
  • ½ medium onion, chopped
  • 3–4 garlic cloves, minced
  • 2 medium tomatoes, diced
  • 2 tablespoons fresh parsley, chopped (for garnish)

Lentils & Pasta

  • 1 cup dry red lentils, rinsed
  • ½ box (approximately 4 oz) Jovial gluten-free brown rice orzo (alternatively: use 1/2 cup of dry quinoa)

Seasonings

  • 2 tablespoons tomato paste
  • 1 teaspoon Himalayan or sea salt, or to taste
  • ½ teaspoon paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon dried thyme
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder

Liquids

  • 6 cups water, plus more as needed
  • 1 cup unsweetened almond or coconut milk
  • 1 tablespoon olive oil (optional)

Directions

  1. Sauté the aromatics: In a large soup pot over medium heat, sauté the onion and garlic with a splash of water or olive oil for 2–3 minutes, until fragrant.
  2. Add the vegetables: Stir in the carrots, celery, butternut squash, and potatoes. Cook for 3–5 minutes, stirring occasionally.
  3. Add the seasonings: Stir in the diced tomatoes, tomato paste, salt, paprika, oregano, basil, thyme, garlic powder, and onion powder. Cook for another 1–2 minutes to bring out the flavors.
  4. Simmer the soup: Add the rinsed red lentils and 6 cups of water. Bring to a boil, then reduce the heat to a gentle simmer. Cover partially and cook for approximately 10 minutes.
  5. Add the orzo: Stir in the gluten-free orzo and continue simmering for another 10–15 minutes, or until the lentils, pasta, and vegetables are tender. Stir occasionally to prevent sticking, adding more water as needed.
  6. Finish with plant milk: Stir in the almond or coconut milk and simmer gently for another 3–5 minutes. Taste and adjust the seasonings as desired.
  7. Serve and enjoy! Ladle into bowls, garnish with freshly chopped parsley, and enjoy warm!

Dana’s Kitchen Tips 🌿

  • For a thicker, creamier soup, allow some of the red lentils and butternut squash to naturally break down as they cook.
  • For a lighter, brothier soup, add additional water until you reach your desired consistency.
  • The soup will naturally thicken as it sits because the lentils and orzo continue to absorb liquid. Simply add a splash of water when reheating.
  • All measurements are approximate. Feel free to adjust the vegetables, seasonings, and consistency to your liking!