1 medium delicata or butternut squash, peeled, seeded, and cut into 1/2-inch cubes
1 tsp. curry powder
1/2 tsp. ground cumin
1/2 tsp. ground turmeric
1/4 tsp. ground coriander
1/4 tsp. ground cinnamon
Pinch of red pepper flakes
1 cup dried green lentils, rinsed well
vegetable broth???
1 cup stemmed and thinly sliced kale, tightly packed
Instructions
Heat the olive oil in a Dutch oven or heavy soup pot over
medium heat. Add the onion and a pinch of salt, and sauté
until translucent, about four minutes. Add the carrots,
celery, squash, and another pinch of salt, and sauté until
all of the vegetables are just tender, about five minutes.
Add the curry powder, cumin, turmeric, coriander,
cinnamon, 1/4 teaspoon salt, and red pepper flakes, and
stir. Add the lentils and stir to coat. Pour in 1/2 cup of the
broth, stirring to loosen any bits stuck to the pot, and cook
until the liquid is reduced by half.
Add the rest of the broth. Increase the heat to high and
bring to a boil. Decrease the heat to low, cover, and
simmer until the lentils are tender, about 20 to 25
minutes. You may want to add a pinch more salt to
taste. Stir in the kale and cook until it’s tender, about
three minutes, and serve.
Nutritional Info-
Calories- 224; Total Fat- 6 g (1 g saturated, 4 g
monounsaturated); Carbohydrates- 37 g; Protein- 9 g;
Fiber- 10 g; Sodium- 329 mg
Originally Submitted
11/7/2015
0 Out of 5 from
0 reviews
You can add this Lentil Soup with Squash recipe to your own private DesktopCookbook.
