Servings: 8

Weight Watcher Smart Points: 10

Preparation Time: 20 Minutes

Cooking Time: 30 Minutes

Ready In: 50 Minutes


  • 1 bay leaf
  • 1 medium butternut squash, peeled, seeds removed and chopped
  • 1 large carrots, peeled and roughly chopped
  • 2 large stalks celery, roughly chopped
  • 1 tsp cinnamon
  • 1 can coconut milk(I used full fat)
  • 2-3 C cooked brown rice
  • 1 tbsp + 1 tsp coriander
  • 1 tbsp + 1 tsp cumin
  • 4 cloves garlic
  • juice of 1 lemon, plus more to serve
  • 3 medium onions roughly chopped
  • 1 C red lentils
  • 1 large russet potato
  • 2 tsp salt plus more to taste
  • 2 tsp turmeric
  • 8 C water or vegetable stock
  • 1" piece of ginger, grated


  1. In a large pot place the onions, celery, carrot, squash, potato, red lentils and water
  2. Bring to a boil and turn down to simmer.While simmering, add the garlic, ginger and all the spices including the bay leaf
  3. Continue to simmer the soup until the red lentils and all the vegetables are completely tender.Remove the bay leaf from the soup and blending using an immersion blender or by transferring to a blender in batches.When finished blending, add the coconut milk and brown rice and heat through
  4. Add salt and pepper to taste and stir in the lemon juice just before serving
  5. Serve with an extra slice of lemon and fresh flat leaf parsley or cilantro if desired.

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