Serves: 6-8


  • 1 large onion, finely chopped
  • 1 large carrot, sliced
  • 3 stalks of celery, chopped
  • 2 potatoes, cubed
  • 1/2 grilled and cubed acorn squash
  • 2 tbsp of olive oil (use broth for oil-free)
  • 6 springs of thyme
  • 2 cups of brown lentils, soaked
  • 900ml vegetable or mushroom broth
  • 6 cups of water
  • 1 bunch of swiss chard, chopped
  • Salt and pepper to taste


  1. In a large pot, add oil and sauté onion, celery and carrot until soft, approximately 5 minutes.
  2. Add drained lentils, potatoes, broth and water.
  3. Bring to a boil then simmer until potato and lentils are tender.
  4. Add swiss chard, grilled squash and salt and pepper to taste. Cook for 5 minutes.
  5. Serve with crusty bread.

Tip: soak lentils in water for a few hours or overnight to cut down cooking time.