SQUASH & RED LENTIL CURRY
This healthy red lentil curry recipe has a rich flavor and complexity that tastes like it takes hours to prepare. Butternut squash and coconut milk combine with the lentils to make a hearty vegetarian dish. Serve with brown rice or naan bread.
Provided by EatingWell Test Kitchen
Categories Healthy Vegetarian Curry Recipes
Time 40m
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 325.8 calories, Carbohydrate 46.5 g, Fat 11.5 g, Fiber 13.1 g, Protein 13.6 g, SaturatedFat 4.6 g, Sodium 734.6 mg, Sugar 7.7 g
CURRIED-SQUASH AND RED-LENTIL SOUP
Sweet butternut squash, earthy red lentils, and curry powder are the stars of this lively vegetarian soup thats 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
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
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
CURRY RED LENTIL SOUP
Clean, delicious, comforting red lentil soup! You can prep dry ingredients and spices, and add whatever veggies you have on hand...I made it with cauliflower, carrots, and kale!
Provided by Hedz
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- Heat olive oil in a large pot over medium-high heat. Add cauliflower and carrots; saute until softened, 7 to 8 minutes.
- Pour boiling water and vegetable bouillon into a bowl and stir until dissolved. Add broth and coconut milk to cauliflower mixture. Bring to a boil.
- Stir lentils, garlic powder, onion flakes, curry, paprika, turmeric, and cumin into the pot. Cover and let simmer until lentils are fully cooked and tender, about 20 minutes. Stir in kale and let sit over low heat for 5 minutes. Remove from heat and serve.
Nutrition Facts : Calories 399.5 calories, Carbohydrate 54.7 g, Fat 12.9 g, Fiber 22.1 g, Protein 20.5 g, SaturatedFat 5.8 g, Sodium 136.9 mg, Sugar 6.6 g
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
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.
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
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