Curried Squash Lentil Coconut Soup Recipes

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CURRIED SQUASH, LENTIL & COCONUT SOUP



Curried squash, lentil & coconut soup image

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

1 tbsp olive oil
1 butternut squash, peeled, deseeded and diced
200g carrot, diced
1 tbsp curry powder containing turmeric
100g red lentil
700ml low-sodium vegetable stock
1 can reduced-fat coconut milk
coriander and naan bread, to serve

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

CURRIED-SQUASH AND RED-LENTIL SOUP



Curried-Squash and Red-Lentil Soup image

Sweet butternut squash, earthy red lentils, and curry powder are the stars of this lively vegetarian soup that’s wonderful ladled over basmati rice. A drizzle of cilantro oil heightens the wow factor.

Provided by Ruth Cousineau

Categories     Ginger     Vegetarian     Dinner     Lunch     Curry     Lentil     Squash     Winter     Potluck     Cilantro     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 (main course) servings

Number Of Ingredients 17

For soup:
3 tablespoons vegetable oil
2 tablespoons unsalted butter
1 1/2 pound butternut squash, peeled and cut into 1/2-inch pieces
1 large onion, chopped
1 carrot, chopped
1 celery rib, chopped
2 garlic cloves, minced
2 tablespoons minced peeled ginger
1 tablespoon curry powder (preferably Madras)
1 cup red lentils, picked over and rinsed
2 quarts water
1 teaspoon fresh lemon juice, or to taste
For cilantro oil:
1/2 cup chopped cilantro
1/2 cup vegetable oil
Accompaniment: cooked basmati rice

Steps:

  • Make soup:
  • Heat oil with butter 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.
  • Stir in curry powder and 1/4 teaspoon pepper and cook, stirring frequently, 2 minutes.
  • Add lentils and water and simmer, covered, until lentils are tender, 25 to 40 minutes. Stir in lemon juice and season with salt and pepper.
  • Make cilantro oil:
  • Purée cilantro, oil, and 1/2 teaspoon salt in a blender.
  • Serve soup drizzled with cilantro oil.

BUTTERNUT SQUASH, RED LENTIL, AND COCONUT SOUP



Butternut Squash, Red Lentil, and Coconut Soup image

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

1 small butternut squash, about 1 . 5-2lb
olive oil
1 small onion, diced
1 small leek, small dice
1 small fresh hot pepper, minced
1 stalk celery, diced
1 small carrot, diced
1 garlic clove, minced
1 tablespoon minced ginger
1 teaspoon curry powder
salt & freshly ground black pepper
1 liter chicken stock or 1 liter vegetable stock
1/2 cup red lentil
3 tablespoons coconut milk

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.

CURRIED LENTIL, TOMATO, AND COCONUT SOUP



Curried Lentil, Tomato, and Coconut Soup image

This recipe calls for medium curry powder, but it's flexible. If the one you have is mild or very spicy, adjust the heat level with more, or less, red pepper flakes.

Provided by Yotam Ottolenghi

Categories     Bon Appétit     Soup/Stew     Winter     Lentil     Curry     Ginger     Coconut     Tomato     Cilantro     Quick and Healthy     Quick & Easy     Healthy     Wheat/Gluten-Free     Vegetarian

Yield 4 servings

Number Of Ingredients 12

2 tablespoons virgin coconut oil or extra-virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 (2 1/2") piece ginger, peeled, finely grated
1 tablespoon medium curry powder (such as S&B)
1/4 teaspoon crushed red pepper flakes
3/4 cup red lentils
1 (14.5-ounce) can crushed tomatoes
1/2 cup finely chopped cilantro, plus leaves with tender stems for serving
Kosher salt, freshly ground pepper
1 (13.5-ounce) can unsweetened coconut milk, shaken well
Lime wedges (for serving)

Steps:

  • Heat oil in a medium saucepan over medium. Cook onion, stirring often, until softened and golden brown, 8-10 minutes. Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add lentils and cook, stirring, 1 minute. Add tomatoes, ½ cup cilantro, a generous pinch of salt, and 2½ cups water; season with pepper. Set aside ¼ cup coconut milk for serving and add remaining coconut milk to saucepan. Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20-25 minutes. Season soup with more salt and pepper if needed.
  • To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more cilantro. Serve with lime wedges.
  • Do Ahead
  • Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.

RED LENTIL AND SQUASH CURRY SOUP



Red Lentil and Squash Curry Soup image

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

2 teaspoons coarse salt
1 recipe Quick Curry Powder
12 ounces red lentils
2 tablespoons unsalted butter
1 onion, cut into 1/2-inch dice
4 cloves garlic, minced
1 tablespoon freshly grated ginger
1 butternut squash (about 1 1/2 pounds), peeled, seeded, and cut in 1/2-inch pieces
Two 14 1/2-ounce cans low-sodium canned, or homemade, chicken stock, skimmed of fat
2 cups water

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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