This delicious and healthy red lentil soup is a perfect way to breakfast during the holy month of Ramadan! The squash helps to make the soup creamy and gives it the perfect consistency.
PREP TIME: 20 minutes
COOK TIME: 50 minutes
TOTAL TIME: 1 hour 10 minutes
LEVEL OF DIFFICULTY: EASY
Heat oil in a 6-qt. saucepan over medium-high heat. Add garlic, carrots, celery, and onion; cook, stirring occasionally until slightly caramelized, 12–14 minutes. Stir in cumin, chili flakes, squash, salt, and pepper; cook until squash is soft, about 15 minutes. Add stock and lentils; bring to a boil. Reduce heat to medium-low; cook, slightly covered, until lentils are very tender, about 20 minutes. Let soup cool slightly, then, working in batches, purée soup until smooth. Ladle soup into bowls and garnish with parsley and paprika; serve with flatbread and lemon wedges on the side.