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About Lindsay

A little thing about me: I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.

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  1. Dana Comment Avatar

    Hi Lindsay,

    I have a mini-food processor and my hand blender wand thingy died. If I substituted frozen pureed butternut squash in the last hour of cooking, do you think I would still get that velvety texture?

    Also, I read your Kitchenaid mixer post, do you have one for a food processor as well?


      • Caaren hulme Comment Avatar
        Caaren hulme

        Thank you, I am keen to re introduce lentils and chickpeas, as I have had severe digestion issues I am a bit nervous. Chronic IBS SIBO, so wishing to try a new diet. I want to pre soak lentils before slow cooking, would I cook for same amount of time. What is your opinion on how to. Cook pre soaked legumes?? TIA

  2. Jennifer Comment Avatar

    Soup looks delicious and can’t wait to try. Also your sweater looks so cute and comfortable. Where did you find?

    • Lindsay Comment Avatar

      Oh my gosh, I’m so glad you asked. It is EVERYTHING. It’s from Athleta and it’s called the Chill Factor sweater – it was really expensive (like $100-ish) which is a lot for me to spend on a sweater, but now that I’m doing the capsule wardrobe thing, I wear it at least 3x / week. It’s so comfy!!

  3. Ruth Comment Avatar

    Hey Lindsay, Yep, YUM ! Yet another vegetarian,
    w/ possibilities of being vegan, recipe, Thanx !
    Made a lentil-butternut squash curry a few weeks
    ago….much like this BUT had coconut milk &
    peanut butter. Yes, you are reading correctly,
    peanut butter. It was the bomb.

  4. Bita Comment Avatar

    Lentil soup has been a long time favorite of mine – your recipe sounds great with the little tangy twists. Remind me to tell you about the time I spent half my day cookin’ up an amazing batch of lentil soup, ran outside when the lighting was just right to grab a photo of my lovely bowl with pretty bread propped up on the edge in between my healthy coach calls, shifted it slightly to get the best angle, and the whole thing ended up in the pool! Didn’t do that post yet…and haven’t made lentil soup again since. We may need to tell this story on your next New Year’s bloopers tho! I am re-inspired to make some lentil soup after reading your post. thank you Lindsay!

  5. Sharyn Comment Avatar

    I made this soup two days ago and I love it! Had a bowl of leftovers for lunch yesterday and added cumin, coriander, turmeric, and cayenne … OMG! I thought I was was in heaven! My next batch of soup I’m definitely adding these spices to the mix!! Thanks for another wonderful recipe! (ps I used homemade vegetable broth–Martha Stewart’s recipe with swiss chard and parships … such a great accent to your soup!)

  6. Lisa M Comment Avatar
    Lisa M

    I made this soup. Sure the chopping took a few; but it is so worth it! Great soup for a rainy, chilly day. Or for a no-meat Monday dish. Thank you for sharing.

  7. Jaclyn Comment Avatar

    Amazing! Just made it, and tastes like anything BUT a detox! I did use a splash of white wine along with some lemon juice though 😉

  8. Nanllel Comment Avatar

    Got all the ingredients to make this recipe tomorrow night – so excited to try it!

  9. Bethan Comment Avatar

    Made this wonderful soup this evening, but actually just made it over the stove in about an hour – cooked the onions first, then sweated all the veg, lastly added the stock and lentils, and simmered it on the hob for about 40 mins to an hour. I make A Couple Cooks’ tomato, artichoke and lentil stew quite a lot, so making more lentil recipes is really nice to see how versatile they are. I didn’t mix the soup with oil in the blending process, but it still adds a lovely ‘thick’ texture to it. I love Sharyn’s idea of adding some spices to it – I think I’ll definitely try that in some of the bowls of leftovers (and there are LOTS!).

    Thank you for a great recipe!!

  10. Andrea Comment Avatar

    Made this soup for dinner tonight—it’s fabulous! So tasty and nourishing, and a little shaved Parmesan on top is perfect. When I put half in the blender, I tried to get all the squash so my kiddos would be none the wiser. Ha! I’m even excited to eat the leftovers. Thanks for sharing!