Curried Butternut & Red Lentil Soup
- Number of Servings: 4
Ingredients
1 butternut squash (about 3 lbs), peeled and cubed1 cup red lentils1 quart chicken or vegetable stock1 medium sized yellow onion, chopped1 15-oz can diced tomatoes1 T fresh ginger, minced2 cloves garlic, minced2 tsp curry powder1 tsp salt1 T extra virgin olive oil1/4 tsp cayenne (or to taste)cilantro to garnish
Heat the olive oil in a large saucepot over medium high heat. Once hot, add the onion and saute for about five minutes, until the onion is soft and translucent.
Add the ginger and garlic and continue to cook for three more minutes, stirring often. Add the squash.
Add the can of diced tomatoes, red lentils, chicken stock, salt, cayenne and curry powder. Bring to a boil. Reduce heat and simmer for twenty minutes, until lentil and squash are tender and cooked through.
Carefully transfer hot soup to a blender and process until smooth. Season with more salt if needed. Top bowls with fresh chopped cilantro right before serving.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user LORILIPS.
Add the ginger and garlic and continue to cook for three more minutes, stirring often. Add the squash.
Add the can of diced tomatoes, red lentils, chicken stock, salt, cayenne and curry powder. Bring to a boil. Reduce heat and simmer for twenty minutes, until lentil and squash are tender and cooked through.
Carefully transfer hot soup to a blender and process until smooth. Season with more salt if needed. Top bowls with fresh chopped cilantro right before serving.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user LORILIPS.
Nutritional Info Amount Per Serving
- Calories: 467.8
- Total Fat: 6.8 g
- Cholesterol: 7.2 mg
- Sodium: 945.7 mg
- Total Carbs: 83.4 g
- Dietary Fiber: 8.0 g
- Protein: 23.5 g
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