Best 2 Red Lentil And Squash Curry Soup Recipes

SQUASH & RED LENTIL CURRY

Squash & Red Lentil Curry image

This healthy red lentil curry recipe has a rich flavor and complexity that tastes like it takes hours to prepare. Butternut squash and coconut milk combine with the lentils to make a hearty vegetarian dish. Serve with brown rice or naan bread.

Provided by EatingWell Test Kitchen

Categories Healthy Vegetarian Curry Recipes

Time 40m

Number Of Ingredients 13

Ingredients

2 tablespoons canola oil
1 ½ cups diced onion
2 cloves garlic, minced
1 tablespoon minced fresh ginger
2 teaspoons curry powder or garam masala
1 20-ounce package cubed peeled butternut squash (see Tip)
1 cup red lentils
1 cup chopped fresh tomato or one 15-ounce can diced tomatoes, drained
1 ½ teaspoons salt
4 cups water
1 14-ounce can lite coconut milk
5 lime wedges
Chopped fresh cilantro for garnish

Steps:

Heat oil in a large pot over medium-high heat. Add onion, garlic, ginger and curry powder (or garam masala); cook, stirring often, until the onion is starting to soften, 2 to 3 minutes. Add squash, lentils, tomato and salt; cook, stirring, for 1 minute. Add water. Cover and bring to a boil over high heat. Reduce heat to maintain a lively simmer; cook, covered, stirring occasionally, until the squash is tender and the lentils are mostly broken down, about 20 minutes.
Stir in coconut milk and simmer until heated through, about 1 minute. Serve with lime wedges and cilantro, if desired.

Nutrition Facts : Calories 325.8 calories, Carbohydrate 46.5 g, Fat 11.5 g, Fiber 13.1 g, Protein 13.6 g, SaturatedFat 4.6 g, Sodium 734.6 mg, Sugar 7.7 g

CURRIED LENTIL, SQUASH AND APPLE STEW

Curried Lentil, Squash and Apple Stew image

Infused with curry spices and chock-full of wilted spinach, butternut squash and sweet chunks of apple, this unique lentil stew is fragrant and flavorful beyond belief.

Provided by Tara Parker-Pope

Time 1h

Yield 6 servings

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 onion, diced
1 carrot, peeled and diced
3 cloves garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon curry powder
1 1/2 teaspoons sea salt
1/2 cup dried lentils
2 1/2 cups vegetable broth
2 tablespoons tomato paste
3 cups peeled butternut squash (1/2-inch cubes)
1 large unpeeled apple, diced
5 ounces baby spinach

Steps:

In a large pot, heat oil over medium-high heat, and sauté onion and carrot until almost soft. Add garlic, ginger, curry and salt, and let cook a few more minutes until fragrant.
Stir in lentils, broth and tomato paste. Bring to boil, cover and simmer for 25 minutes. Add squash and apple, cover and simmer for another 25 minutes, or until vegetables and lentils are tender. Remove lid and stir in spinach until wilted. Add salt to taste and serve.

Nutrition Facts : @context http, Calories 173, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 559 milligrams, Sugar 7 grams