Michigan Flag Michigan

Shorabit Jarjir (Butternut Squash and Red Lentil Soup)

This creamy soup is a showcase for butternut squash. It contains no dairy and is thickened with red lentils. Lentils are an ancient food, dating to 9500 BCE Greece. Lentils are mentioned in the Bible and are widely utilized in the Middle East. Butternut squash originates in Mexico and Central America and was a food source for Native Americans. Butternut squash and red lentils make a rich and satisfying shorabit jarjir.

Recipe Servings: 6

Prep Time
20 minutes
Cook Time
50 minutes
Total Time
1 hour 10 minutes
Gluten Free
Dairy Free



  1. Heat olive oil in a large saucepan over medium-high heat.
  2. Add garlic, carrot, celery, and onion. Cook 12–15 minutes and stir constantly until lightly caramelized.
  3. Add cumin, red pepper, squash, salt, and pepper. Cook, stirring often, about 15 minutes.
  4. Add stock and lentils and bring to a boil.
  5. Reduce heat to low and cook, slightly covered, until lentils are soft and vegetables tender, about 15–20 minutes.
  6. Remove from heat and puree soup with immersion blender or in batches in blender, until creamy and smooth.
  7. Serve garnished with parsley, paprika, and lemon wedges.

Sign In

Please enter your user name and password or your library card number.