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Curried lentil soup with butternut squash

Curried lentil soup with butternut squash


Teddy Approved

September 2, 2017

Although I love my steaks, I equally enjoy playing around with meatless recipes, especially as winter turns to spring.  I Developed this recipe for my friend Kasey. A new mother, she wanted a healthy, nutritious soup that she could feel both confident feeding her toddler, and proud feeding whoever was gracing her table for that evening’s meal.

The sumptuous creaminess this soup develops when you allow it to cook down balances against the spiciness offered by the lemongrass and the turmeric, and you end up with a hearty, yet shockingly healthy (look at that ingredients list!) soup that can wow for days. When I prepare this, I make double the recipe, and freeze half for last minute meals with substance and style.

CURRIED LENTIL SOUP WITH SQUASH

 

Ingredients:

      1 Butternut Squash, peeled and chopped
        1 Tbls. Curry
          1 tsp. Turmeric
            1 Tbls. Salt
              1 tsp. Cumin
                1 Tbls. Coconut Oil (or more if needed).
                  1 Onion – diced
                    4 cloves Garlic – diced
                      1 Can light Coconut Milk
                        2 Stalks Lemon Grass cut in half lengthwise
                          6 cups Vegetable Broth
                            1 ½ cups Red Lentils
                              1 bunch Kale
                                Lemon Juice
                                  Salt
                                    Pepper

                                   

                                  Directions:

                                  Cut squash in half, then into strips. Heat olive oil in a pan on medium heat, then add the squash, cover, and cook until it has softened and taken on a caramel color and smell – about 20 minutes – stirring and turning occasionally. Remove from the stove and set aside to cool.

                                  Heat a soup pot to medium heat. While stirring constantly add curry, tumeric, salt, and cumin, and toast for 1 minute. Add coconut oil, onions, and butternut squash and sauté until slightly golden brown and aromatic, about 15 minutes.  Add garlic and lemongrass, and continue to sauté for one more minute. Add coconut milk, vegetable broth and lentils and bring to a boil then turn down to a simmer. Cover and cook for 20 minutes. Add Kale, and cook for about 20 more minutes, or until the soup has adopted a stew-like consistency.

                                  Flavor with lemon juice, salt, and pepper.

                                  Serve in brightly colored bowls and top with fresh cilantro.

                                  Cooking Time: 1 Hour

                                  Serves: 4-6

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