curried red lentil + squash soup
Yesterday started out more like ‘salad + smoothie’ weather, but it ended as a perfect ‘soup + stew’ evening. The blustery wind and rain rolled in just in time for our cooking class. This red lentil soup was the fan favorite of the crowd – it was also one of the most basic recipes. Red lentils have a really short cooking time and don’t hold their shape very well. Their naturally ‘mushy’ texture makes them perfect for thick, hearty soups.
I kept the ingredient list simple, but feel free to add chopped ginger, garlic or chilis when you add the curry powder.
Once your squash is cut up, the whole recipe comes together in about 20-25 minutes making it a great go-to for a quick and easy meal. Not to mention, any leftovers are sure to come in handy for pre-made lunches and simple suppers.
Serve over brown rice and add in spinach or chard for a little extra green.
Curried Squash + Red Lentil Soup
2 tablespoons coconut oil
1 yellow onion, chopped
1 tablespoon curry powder
4 cups butternut squash, cut into ½-inch cubes
4 cups water
1 cup red lentils, rinsed
¾ teaspoon sea salt
1 tablespoon fresh lemon juice
½ cup chopped cilantro (optional)
Heat oil in a large pot. Add onion and sauté until translucent, about 3-5 minutes. Add curry powder; stir. Add squash and stir for another 3-5 minutes. Add water and lentils. Bring to a boil, reduce to a simmer and let cook until squash and lentils are tender, about 20-30 minutes. Add salt and lemon juice. Stir in chopped cilantro before serving.
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