One-Pot Lentil Soup: 3-Ingredient Magic for Cozy Nights

There’s nothing like coming home to a pot of my One-Pot Lentil, Spinach & Butternut Squash Soup bubbling away on the stove. This recipe came to me one chilly autumn evening when I needed something nourishing, quick, and, let’s be honest, with minimal dishes to wash afterwards. I swear, that first spoonful of sweet squash and earthy lentils with a hint of cumin made me do a little happy dance in my kitchen. Now it’s my go-to when I want a meal that’s as comforting as it is good for me. The best part? It comes together in one pot with ingredients you probably already have in your pantry.

Why You’ll Love This One-Pot Lentil, Spinach and Butternut Squash Soup

Trust me, this soup is about to become your new best friend. Here’s why:

• Nutrient-packed: Lentils give you protein, spinach adds iron, and butternut squash brings that sweet vitamin A boost; it’s basically a multivitamin in a bowl!
• One-pot wonder: Minimal cleanup means more time to enjoy your meal (or binge your favorite show).
• Budget-friendly: Pantry staples transform into something special without breaking the bank.
• Meal prep hero: Tastes even better the next day, making lunches a breeze.

Seriously, what’s not to love? It’s cozy, healthy, and ridiculously easy, my kind of perfect meal.

Ingredients for One-Pot Lentil, Spinach & Butternut Squash Soup

Here’s everything you’ll need to make this cozy soup: simple ingredients that pack a flavor punch! I always have most of these in my kitchen, which means I can whip this up on even the laziest weeknight.

For the Soup:

• 1 tbsp olive oil (the good stuff, it makes a difference!)
• 1 onion, chopped (yellow works great, but I’ve used red in a pinch)
• 2 cloves garlic, minced (okay fine, sometimes I use 3, I love garlic)
• 1 cup red lentils, rinsed (don’t skip rinsing, it removes that dusty coating)
• 2 cups butternut squash, peeled and diced (about 1/2 medium squash)
• 4 cups vegetable broth (homemade if you have it, but store-bought works too)
• 1 tsp cumin (that warm, earthy flavor is everything)
• 1/2 tsp turmeric (for color and that subtle depth)
• 2 cups fresh spinach (packed, it wilts down to practically nothing)
• Salt and pepper to taste (start with 1/2 tsp salt, you can always add more)

See? Nothing fancy, just real food that comes together beautifully. I promise you won’t miss the meat in this hearty bowl of goodness.

Equipment Needed

This soup keeps things wonderfully simple. You’ll just need:

• A large pot (I use my trusty 5-quart Dutch oven)
• A wooden spoon (for all that happy stirring)

That’s it! No fancy gadgets required, just basic tools that every kitchen should have.

How to Make One-Pot Lentil, Spinach & Butternut Squash Soup

Okay, here’s where the magic happens! I love how this soup comes together so effortlessly; it’s basically foolproof. Just follow these simple steps, and you’ll have a pot of cozy deliciousness in no time.

Step 1: Sauté the Aromatics

First things first, grab your big pot and heat that olive oil over medium heat. Toss in your chopped onions and let them get all soft and translucent, stirring occasionally. This takes about 5 minutes, and oh, that smell! When the onions are ready, add the garlic and cook for just 1 minute more; you want it fragrant but not browned. Trust me, this base layer of flavor is everything.

Step 2: Cook the Lentils and Squash

Now the fun part! Stir in your rinsed lentils (please don’t skip rinsing, it prevents that weird foamy stuff), diced butternut squash, vegetable broth, cumin, and turmeric. Crank up the heat to bring it all to a boil, then reduce to a gentle simmer. Let it bubble away for about 20 minutes. You’ll know it’s done when the lentils are tender and the squash mashes easily with a spoon. I usually stir it every now and then to make sure nothing sticks.

Step 3: Wilt the Spinach

The home stretch! Toss in your fresh spinach and watch it instantly shrink down into the soup. Just 2-3 minutes is all it needs; you want it bright green and wilted, not overcooked and sad. Give it a taste, season with salt and pepper, and voila! Soup’s on, my friend.

See? Told you it was easy. Now grab a spoon and dig into this bowl of healthy comfort!

Tips for Perfect One-Pot Lentil, Spinach & Butternut Squash Soup

After making this soup more times than I can count, I’ve picked up some tricks to make it absolutely foolproof:

• Broth control: Want it thicker? Use 3 cups of broth instead of 4. Prefer it soupier? Add an extra 1/2 cup, easy!
• Brighten it up: A squeeze of lemon juice at the end cuts through the richness beautifully.
• Texture tweak: For creamier lentils, give the soup a quick blend with an immersion blender (but leave some chunks!).
• Boost flavor: Toast the cumin in a dry pan for 30 seconds before adding, game changer!

These little touches turn good soup into “oh wow” soup every time.

Variations for One-Pot Lentil, Spinach & Butternut Squash Soup

One of my favorite things about this soup is how easily you can switch things up based on what’s in your fridge or pantry. Out of butternut squash? Sweet potatoes work beautifully instead, just peel and dice them the same way. Not a spinach fan? Try kale (remove those tough stems first!) or even Swiss chard. I’ve even thrown in a can of diced tomatoes when I wanted something heartier. The lentils are the real star here, so feel free to get creative with the rest!

Serving Suggestions

Oh, you’re gonna love how this soup shines with simple sides! My absolute favorite? A thick slice of crusty sourdough for dipping, that chewy texture is perfect for soaking up every last drop. If you’re feeling fancy, a crisp green salad with lemon vinaigrette makes it feel like a proper meal. Sometimes I’ll even sprinkle some toasted pumpkin seeds on top for extra crunch. Honestly though? It’s spectacular all on its own, too.

Storage & Reheating

This soup keeps like a dream! Store cooled leftovers in an airtight container in the fridge for up to 5 days; it actually gets more flavorful. Freeze portions for up to 3 months (just leave some room for expansion). When reheating, splash in a little broth or water if it’s thickened too much. I like mine at that perfect “soupy” consistency. Microwave or warm gently on the stove, stirring occasionally. Easy peasy!

Nutritional Information

Let’s talk about why this soup makes you feel so darn good after eating it! Packed with plant-based protein from the lentils, a rainbow of vitamins from the squash and spinach, and all that fiber to keep you full, it’s basically a hug in a bowl for your body. Now, I’m not a nutritionist (just a soup enthusiast!), so keep in mind these numbers can vary depending on your exact ingredients and brands. But trust me, when something tastes this comforting AND gives you that nutritious boost? That’s what I call a win-win situation at dinnertime.

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One-Pot Lentil, Spinach & Butternut Squash Soup

A hearty and nutritious soup made with lentils, spinach, and butternut squash. Easy to prepare in one pot.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 bowls

Course: Dinner, Soup

Cuisine: Vegetarian

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

For the Soup

• 1 tbsp olive oil
• 1 onion chopped
• 2 cloves garlic minced
• 1 cup red lentils rinsed
• 2 cups butternut squash peeled and diced
• 4 cups vegetable broth
• 1 tsp cumin
• 1/2 tsp turmeric
• 2 cups fresh spinach
• salt and pepper to taste

Equipment

• Large Pot
• wooden spoon

Method

 

1. Heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for 1 minute, stirring frequently.
3. Stir in the lentils, butternut squash, vegetable broth, cumin, and turmeric. Bring to a boil.
4. Reduce heat and simmer for 20 minutes, or until lentils and squash are tender.
5. Add the spinach and cook for 2-3 minutes, until wilted. Season with salt and pepper to taste.

Notes

For extra flavor, garnish with a squeeze of lemon juice or a sprinkle of fresh herbs.