curried butternut and red lentil soup

I made this soup tonight for dinner and it was so yummy. Kyle even liked it and he isn't exactly a soup for dinner kinda guy.

It's quick {roughly 30 min} spicy, flavourful, filling and perfect for a cold, rainy day which is exactly what we had going on here today. I HIGHLY recommend this recipe and am already looking forward to having the leftovers for lunch tomorrow :)

By the way, if you would like it to be less spicy you could omit the cayenne. Also, I didn't have any cilantro so I garnished it with a touch of feta cheese, which was pretty good.

Curried Butternut and Red Lentil Soup
{from eatliverun.com}

1 butternut squash (about 3 lbs), peeled and cubed
1 cup red lentils
1 quart chicken or vegetable stock
1 medium sized yellow onion, chopped
1 15-oz can diced tomatoes
1 T fresh ginger, minced
2 cloves garlic, minced
2 tsp curry powder
1 tsp salt
1 T extra virgin olive oil
1/4 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.
{image from eatliverun}

1 comment:

  1. Soup sounds yummy. Will make it with my immersion blender.
    Love, Mom



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