Spinach & Red Lentil Soup

by Frances Aknai


  • 2 tsp. olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 TBSP. tomato paste
  • 5 cups vegetable stock
  • 2 cups red lentils, rinsed
  • 1 bunch spinach, ends trimmed, washed, dried, coarsely cut
  • 2 TBSP. lemon juice
  • Freshly ground black pepper


Heat oil in a medium saucepan over medium heat. 

Add onion and garlic and cook for 5 minutes, stirring or until soft. 

Add tomato paste and cook, stirring for 30 seconds.

Add stock and lentils to the pan.  Bring to a boil. 

Reduce heat to low and cook, partially covered, stirring occasionally, for 15 minutes—or until lentils are very soft.

Add spinach to lentil mixture and cook for 2 minutes or until spinach wilts. 

Stir in lemon juice.  Taste and season with pepper. 

Butternut Squash Soup

by Frances Aknai

  • 1 butternut squash
  • 2 TBSP oil
  • 2 onions, diced
  • 1 cup diced celery
  • 1 cup sliced carrots
  • 5 cups vegetable broth
  • ½ tsp. cinnamon
  • ½ tsp. ground ginger
  • ½ tsp. nutmeg
  • ½ tsp. curry powder
  • Pepper to taste


  • Preheat oven to 350 degrees. Cut squash in half lengthwise. Remove all seeds. Place cut side down on baking sheet with sides. Bake until skins are tender, 45 minutes to 1 hour OR cook in microwave oven approximately 9 minutes. Cool slightly. Remove skin and cut into chunks. Set aside.
  • Heat oil in large soup pan over medium heat until hot. Add onion, celery, carrots, cinnamon, ginger, nutmeg and curry powder and sauté until soft, about 10 minutes.
  • Add broth, water and pepper. Bring to a boil.
  • Add squash and simmer until all vegetables are tender.
  • Puree the soup in a blender until smooth. Adjust seasoning with salt and pepper.