Curry Squash Lentil Soup Recipes

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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.

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

CURRIED LENTIL, SQUASH AND APPLE STEW



Curried Lentil, Squash and Apple Stew image

Infused with curry spices and chock-full of wilted spinach, butternut squash and sweet chunks of apple, this unique lentil stew is fragrant and flavorful beyond belief.

Provided by Tara Parker-Pope

Time 1h

Yield 6 servings

Number Of Ingredients 13

2 tablespoons olive oil
1 onion, diced
1 carrot, peeled and diced
3 cloves garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon curry powder
1 1/2 teaspoons sea salt
1/2 cup dried lentils
2 1/2 cups vegetable broth
2 tablespoons tomato paste
3 cups peeled butternut squash (1/2-inch cubes)
1 large unpeeled apple, diced
5 ounces baby spinach

Steps:

  • In a large pot, heat oil over medium-high heat, and sauté onion and carrot until almost soft. Add garlic, ginger, curry and salt, and let cook a few more minutes until fragrant.
  • Stir in lentils, broth and tomato paste. Bring to boil, cover and simmer for 25 minutes. Add squash and apple, cover and simmer for another 25 minutes, or until vegetables and lentils are tender. Remove lid and stir in spinach until wilted. Add salt to taste and serve.

Nutrition Facts : @context http, Calories 173, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 559 milligrams, Sugar 7 grams

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

CURRY SQUASH LENTIL SOUP



Curry Squash Lentil Soup image

My friend gave me several squashes from her garden, so I have been experimenting with recipes for this delicious vegetable. This soup was very popular with my family, so I thought I should write it down before I forget it and maybe someone else would like it as well.

Provided by klixie

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 18

1 (2 -2 1/2 lb) buttercup squash or 1 (2 -2 1/2 lb) acorn squash, about 2-21/2 pounds, peeled, de-seed, diced, reserving 1 cup
1 tablespoon vegetable oil
1 cup red lentil
2 cups water
1 (14 ounce) can coconut milk
1 large onion, chopped
1/2 green pepper, de-seeded, chopped
4 garlic cloves, peeled, coarsely chopped
1 inch piece gingerroot, peeled, chopped
2 teaspoons Thai red curry paste
2 tablespoons sweet chili sauce
2 cups canned tomatoes
1 teaspoon hot sauce (to taste)
1 teaspoon salt
1 vegetable bouillon cube
freshly grated pepper
3 tablespoons chopped fresh cilantro
sour cream or yogurt

Steps:

  • Put veg oil in large pot, heat over med high heat. Add onions, green pepper, garlic and ginger. Cook till onions are soft and transparent. Add rest of ingredients, except lentils and 1 cup of squash.
  • Cook over medium heat 10 minutes until squash is tender.
  • Put into blender in batches and blend until smooth OR use a stick blender in the cooking pot.
  • Put puree back on medium-high heat, add diced squash and lentils, bring to a simmer, cover, cook for 10-12 minutes.
  • Add freshly grated pepper, and cilantro.
  • Serve immediately with sour cream or yogurt.

Nutrition Facts : Calories 524.3, Fat 23.6, SaturatedFat 17.2, Cholesterol 0.6, Sodium 884.9, Carbohydrate 67.9, Fiber 13, Sugar 16.6, Protein 18.9

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