Curried Lentil and Butternut Squash Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A good source of protien and extra filling when served on top of cooked basmati rice. If you like a little extra spice add some cayenne to the squash while sauteing. Ingredients:
3 tbsp olive oil |
24 oz butternut squash, cubed, peeled and roasted |
1 large onion, chopped |
1 carrot, chopped |
1 stalk celery, chopped |
2 garlic cloves, minced |
2 tbsp gingerroot, peeled and minced |
1 tbsp curry powder |
1 cup red lentils |
6 cups chicken broth |
1 teaspoon fresh lemon juice |
1/2 cup cilantro, chopped |
Directions:
1. Heat oil in a large heavy pot over medium heat until foam subsides, then cook squash, onion, carrot, celery, garlic, ginger, and 1 teaspoon salt, stirring occasionally, until vegetables are softened and beginning to brown, 15 to 20 minutes.
2. Stir in curry powder and 1/4 teaspoon pepper and cook, stirring frequently, 2 minutes.
3. Add lentils and broth and simmer, covered, until lentils are tender, 25 to 40 minutes. Stir in lemon juice and season with salt and pepper.
4. Serve soup with cilantro sprinkled on top. (Optional: add a little fat free sour cream if you like).
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