CURRIED SQUASH, LENTIL & COCONUT SOUP
Flavour up butternut squash with Indian spices for this warming and healthy vegetarian soup
Provided by Barney Desmazery
Categories Lunch, Soup
Time 35m
Number Of Ingredients 8
Steps:
- Heat the oil in a large saucepan, add the squash and carrots, sizzle for 1 min, then stir in the curry powder and cook for 1 min more. Tip in the lentils, the vegetable stock and coconut milk and give everything a good stir. Bring to the boil, then turn the heat down and simmer for 15-18 mins until everything is tender.
- Using a hand blender or in a food processor, blitz until as smooth as you like. Season and serve scattered with roughly chopped coriander and some naan bread alongside.
Nutrition Facts : Calories 178 calories, Fat 7 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium
VEGAN RED LENTIL SOUP
I made up this fusion recipe one night when my friend came over. It is a creamy, delicious soup.
Provided by LABELLECHEF
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 15
Steps:
- Heat the oil in a large pot over medium heat, and cook the onion, ginger, garlic, and fenugreek until onion is tender.
- Mix the lentils, squash, and cilantro into the pot. Stir in the water, coconut milk, and tomato paste. Season with curry powder, cayenne pepper, nutmeg, salt, and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes, or until lentils and squash are tender.
Nutrition Facts : Calories 302.7 calories, Carbohydrate 34.2 g, Fat 14.6 g, Fiber 11.8 g, Protein 13 g, SaturatedFat 10 g, Sodium 80.9 mg, Sugar 4.9 g
BUTTERNUT SQUASH, RED LENTIL, AND COCONUT SOUP
Great curry soup...moderate enough for even the less experimental eaters... Add some shrimp, crab, or lobster and make a hearty meal out of it!
Provided by GoldsmithLissa
Categories Curries
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F Cut the squash in half lengthwise and scoop out the seeds and stringy center. Oil each half gently with olive oil or cooking spray, put face down on a cookie sheet and bake until tender (about 25-40 minutes).
- Meanwhile heat a soup pot over medium heat. Add a tablespoon of olive oil, the onion, celery, carrot, leek, pepper, garlic, curry powder, ginger and a good pinch of salt and pepper. Stir regularly and sweat for about 10 minutes or until veggies soften a bit. Add stock and bring to a simmer. Add lentils and stir regularly at a simmer for 15 minutes.
- When squash is tender scoop out and gently mash and stir into the soup. Stir the coconut milk into the soup until well incorporated. Taste and correct for seasoning then served.
PURéED WINTER SQUASH AND RED LENTIL SOUP
Here the tawny hue of the cooked lentils blends well with the sweet yellow-orange winter squash. If you're looking for Halloween colors for a dinner main dish or starter, look no further.
Provided by Martha Rose Shulman
Categories dinner, lunch, soups and stews, appetizer, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat oil over medium heat in large, heavy soup pot. Add onion and cook, stirring often, until tender, about 5 minutes. Add garlic, ginger, 1 teaspoon mustard seeds and 1 teaspoon cumin seeds and cook, stirring, until fragrant, 30 seconds to a minute.
- Stir in turmeric, squash, red lentils and 2 quarts water. Turn up heat, add salt to taste and bring to a boil. Reduce heat to low, skim off foam, cover and simmer 35 to 45 minutes, until squash and lentils are tender. Taste and adjust salt.
- Purée soup using an immersion blender or, working in batches, in a blender (pull a towel down over the top of blender to avoid hot splashes). Return to pot if using blender. Add black pepper, taste and adjust salt, and heat through.
- Just before serving, heat butter over medium heat in a small skillet or saucepan and add remaining 2 teaspoons mustard seeds and 1 teaspoon cumin seeds. Cook, stirring, until seeds are lightly colored and fragrant, about 2 minutes. Stir into soup.
- Serve with a generous dollop of yogurt and a sprinkling of cilantro if desired.
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 5 grams, Carbohydrate 35 grams, Fat 7 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 414 milligrams, Sugar 4 grams, TransFat 0 grams
SPICED LENTIL & BUTTERNUT SQUASH SOUP
Cook a big batch of this filling spiced lentil and squash soup and freeze the leftovers for a speedy supper another day. It's healthy and low in fat
Provided by Esther Clark
Categories Dinner, Lunch, Soup
Time 50m
Yield Serves 4-6
Number Of Ingredients 10
Steps:
- Heat the oil in a large flameproof casserole dish or saucepan over a medium-high heat. Fry the onions with a pinch of salt for 7 mins, or until softened and just caramelised. Add the garlic, chilli and ras el hanout, and cook for 1 min more.
- Stir in the squash and lentils. Pour over the stock and season to taste. Bring to the boil, then reduce the heat to a simmer and cook, covered, for 25 mins or until the squash is soft. Blitz the soup with a stick blender until smooth, then season to taste. To freeze, leave to cool completely and transfer to large freezerproof bags.
- Stir in the coriander leaves and ladle the soup into bowls. Serve topped with the dukkah, yogurt and extra coriander leaves.
Nutrition Facts : Calories 167 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
SQUASH AND RED LENTIL SOUP
Make and share this Squash and Red Lentil Soup recipe from Food.com.
Provided by Sackville
Categories Lentil
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Peel, seed and dice the squash and roast with the rosemary sprigs and olive oil in a 200 C oven for 45 minutes.
- You want the total amount of diced squash to be about 2 pounds or 900g.
- Meanwhile, clean the lentils and then boil them for about 10 minutes.
- Drain the lentils, add the stock and the onion and simmer for five minutes.
- Mash the squash and stir into the soup.
- Season with salt and pepper and serve with a sprig of the roasted rosemary on top.
Nutrition Facts : Calories 208.4, Fat 7.7, SaturatedFat 1.1, Sodium 4.6, Carbohydrate 26.6, Fiber 5, Sugar 2.3, Protein 10.2
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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RED LENTIL SQUASH SOUP RECIPE - REAL SIMPLE
From realsimple.com
4.5/5 (7)Total Time 35 minsServings 6Published 2020-01-14
- Heat oil in a large pot or Dutch oven over medium-high. Add onion and garlic; cook, stirring often, until tender and beginning to brown, 6 to 8 minutes. Add ginger, harissa, spices, salt, and pepper. Cook, stirring constantly, until fragrant, about 2 minutes.
- Add broth, squash, lentils, and carrots; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender, about 20 minutes. Working in 2 batches, transfer mixture to a blender. Remove center piece of blender lid to allow steam to escape. Secure lid on blender and place a clean towel over lid. Process until smooth, about 1 minute. (You can also use an immersion blender.) Return soup to pot and stir in lemon juice.
- Drizzle each serving with oil and top with almonds and parsley. Serve with toasted pita and yogurt for dipping.
SQUASH AND LENTIL SOUP RECIPE | EATINGWELL
From eatingwell.com
5/5 (1)Category Healthy Butternut Squash RecipesAuthor Tracy DoylePublished 2018-10-30
- Rinse and drain lentils. In a 3-1/2- or 4-quart slow cooker combine lentils, squash, broth, water, carrots, celery, onion, garlic, and garam masala.
- Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours (see Tip).
VEGAN RED LENTIL AND BUTTERNUT SQUASH SOUP - BROWNSUGAR&VANILLA
From brownsugarandvanilla.com
- In a large pot add the coconut oil, the onion, suaté for 3 minutes then add the garlic and ginger. Leave it for two minutes more, moving so it does not burn.
- Add the spices, mix for about 15 seconds or until fragrant. Add the canned tomatoes, lentils, water and butternut squash. When the lentils are soft and the butternut squash cooked, add the milk can of coconut.
SLOW COOKER BUTTERNUT SQUASH LENTIL SOUP - HAPPY HEALTHY MAMA
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- Remove bay leaf and transfer about 50% of the soup, in batches if necessary, to a blender and blend until smooth. Add the blended soup back to the Crock-Pot with the unblended portion and mix together.
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- In a large pot, sauté the onion in 1 tablespoon of the butter over medium high heat until softened and starting to brown (about 3 minutes).
- Add the cumin (1 teaspoon), turmeric (1 teaspoon), and salt and pepper to taste. Stir, coating the onions in the spice mixture, until it becomes fragrant (about 1 minute). This will help the spices toast and become more flavorful.
- Add the broth and/or water (6 cups), cubed butternut squash (about 5 cups), and dry red lentils (1 cup). Stir, bring to a boil, cover, and simmer until squash is tender and lentils are fully cooked (15-20 minutes).
SQUASH & RED LENTIL CURRY RECIPE | EATINGWELL
From eatingwell.com
- 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.
BUTTERNUT SQUASH + RED LENTIL SOUP - THE SIMPLE VEGANISTA
From simple-veganista.com
- Slice off the very top and bottom, discard. Using a vegetable peeler, remove the hard outer skin. Cut the butternut squash in half, remove seeds and cut squash into 1/2″ cubes (the smaller the cubes are the quicker they will cook).
- In a large dutch oven or stock pot, heat oil/water over medium high heat, add onions and saute for about 5 minutes, or until soft. Add sage and squash and cook 3 minutes more, stirring occasionally.
- Simmer: Add lentils, broth and salt & pepper, bring to a boil, cover, reduce heat to low and simmer for about 30 minutes, until squash is fork tender and lentils are soft.
SIMPLE RED LENTIL SOUP WITH ROASTED BUTTERNUT SQUASH - FAMILY …
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- Peel the squash and remove the seeds. Cut the flesh into 2-3cm chunks and place in a large roasting tin.
- Peel the onion & cut into wedges. Peel the garlic cloves and cut each one in half. Add the onions, garlic, cumin and olive oil to the tin with the squash. Pour over the olive oil and mix well to coat.
CREAMY RED LENTIL BUTTERNUT SQUASH SOUP - RECIPE RUNNER
From reciperunner.com
- In a large pot over medium heat add the olive oil. Once the oil is hot add in the onion and sauté just until soft, about 3 minutes. Add in the garlic and sauté another 30 secons. Add in the butternut squash, cumin, smoked paprika, coriander, turmeric, kosher salt and black pepper. Stir everything together and sauté for another minute.
- Pour in the red lentils and vegetable broth and stir together. Bring to a boil, then turn down the heat and simmer for about 25 minutes until the squash and lentils are soft.
- Add the hot soup to a blender and purée until smooth. If your blender won't hold all of the soup, blend it in batches. Be careful not to fill the blender too full when blending hot soup to avoid the lid coming off.
ROASTED BUTTERNUT SQUASH AND LENTIL SOUP - RUCHISKITCHEN
From ruchiskitchen.com
- The recipe starts by peeling the butternut squash. It’s a tough job, but with this simple trick, you can easily peel and de-seed a butternut squash. Clean butternut squash with a wet towel to remove dirt or grits. Poke holes in the squash.
- Microwave on HIGH for 3-4 minutes. Microwaving it will soften the skin and make it easy to peel.
- After 3 minutes, carefully remove the squash from the microwave. Allow it to cool for 2-3 minutes. Peel the outer layer. Slice the top and end off.
BUTTERNUT SQUASH RED LENTIL STEW - EATING BIRD FOOD
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- Add oil to a sauce pan or the base of your slow cooker (if it's stove-top safe) and sauté onion and garlic for 3-5 minutes. Add spices (turmeric, cumin, chili powder, cayenne pepper, cinnamon, sea salt and pepper) and cook for an additional minute.
- Add oil to a large stockpot. Once hot, add onion and garlic and sauté for 3-5 minutes. Add spices (turmeric, cumin, chili powder, cayenne pepper, cinnamon, sea salt and pepper) and cook for an additional minute.
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