RED LENTIL AND SQUASH CURRY SOUP
Butternut squash and lentil soup is a simple light meal or a first course.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- Combine salt and curry powder; set aside. Rinse lentils; set aside. Heat butter in a large saucepan over medium heat. Add curry mixture; stir until fragrant, about 1 minute. Add onion, garlic, and ginger; cook until translucent, about 4 minutes. Add squash; cook until just beginning to soften, about 5 minutes. Add stock and water. Bring to a boil; reduce to a simmer. Cook until squash is tender, about 10 minutes. Stir in lentils; cook until soft, 10 to 15 minutes. Serve hot.
Nutrition Facts : Calories 264 g, Cholesterol 9 g, Fat 5 g, Fiber 7 g, Protein 15 g, Sodium 545 g
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joanne silzer
[email protected]This soup is delicious and easy to make. I especially love the addition of coconut milk, which gives it a creamy texture and rich flavor.
Milady Torres
[email protected]I love this soup! It's so hearty and flavorful. I always make a big batch and freeze some for later.
Melissa Mckinney
[email protected]This soup is a great way to use up leftover lentils and squash. It's also a good source of protein and fiber.
Nabil Hankir
[email protected]The soup was good, but it took longer to cook than the recipe said.
Zaigham Abbas
[email protected]I found this soup to be a bit bland. I added some extra spices and it was much better.
jessy emmanuil
[email protected]This soup is a bit spicy for my taste, but I still enjoyed it. Next time I'll use less curry powder.
Bilal Mahar
[email protected]I'm so glad I found this recipe. It's a delicious and healthy way to use up leftover lentils and squash.
gaming see you
[email protected]This soup is a great way to get your daily dose of vegetables. It's also a good source of protein and fiber.
Courtney Shaw
[email protected]I've made this soup several times and it's always a hit. It's the perfect comfort food for a cold winter day.
Mark Wisniewski
[email protected]This soup is delicious and easy to make. I especially love the addition of coconut milk, which gives it a creamy texture and rich flavor.
Yuki Blossom
[email protected]I love the combination of lentils and squash in this soup. It's hearty and filling, and the curry spices give it a nice kick.
Clinton Perdue jr.
[email protected]This soup is a great way to use up leftover lentils and squash. It's also a great make-ahead meal - just reheat it when you're ready to eat.
Mariella Ortez
[email protected]I'm not usually a fan of lentil soup, but this recipe changed my mind. The squash and curry spices really elevate the flavor and make it something special.
Evely Octave
[email protected]This soup is so hearty and flavorful! The lentils and squash cook together until they're tender and delicious, and the curry spices give it a wonderful depth of flavor. I served it with a side of naan bread and it was the perfect meal.