Vfit Vegan Challenge

Squash-Lentil Soup


1 cup brown rice

6 cups (1 tetra pack) organic vegetable stock

1-2 cups coconut milk (canned if you like a creamy soup)

1 large butternut squash - peeled/cubed

3 medium carrots - peeled/shredded

1 large sweet potato - peeled/shredded

1 large onion of choice - chopped

2 cloves of garlic - chopped

2/3 cups red lentils (washed)

1 tbsp Earth Balance Organic (vegan "butter" - optional)

3-5 celery stalks (optional)

Hot sauce (optional)


black pepper


- Cook rice in 2 cups of water

- In large pot add full tetra pack of organic veggie broth.

- Cut butternut squash in half and discard the seeds and goop. Peel outside and discard the skin. Chop into little cubes and throw into broth.

- Peel and shred sweet potato

- Peel carrots and chop into smaller bits and add to the pot.

- Chop onion and garlic and add as well.

- Let all the contents simmer for 10 to 15 minutes. Strain cooked vegetables and put into a blender/food processor. Add some of the liquid to the blender for an easier puree.

- Add cooked rice and rinsed lentils

- Turn stove to low and cook until lentils are soft

- Add 1-2 cups of soup to a bowl, sprinkle black pepper and cilantro.

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