Description
A delicious and hearty curried lentil soup that’s perfect for a cozy meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion (chopped)
- 2 carrots (sliced into discs)
- 3 cloves garlic (grated)
- 1 teaspoon ginger (grated)
- 2 teaspoons curry powder (or more to taste)
- 1 teaspoon turmeric powder
- ¼ teaspoon red pepper flakes
- 5 cups vegetable broth (or chicken broth)
- 1 can crushed tomatoes (15 oz / 400 g can)
- 1 cup dried red lentils (rinsed)
- 1 pound butternut squash (cut into small ½ inch dice)
- ¾ teaspoon salt (or more to taste + black pepper to taste)
- 1 lemon (for serving)
- as needed Greek yogurt (for serving)
- as needed parsley/cilantro (for serving)
- as needed rice (for serving)
Instructions
- Sauté the veggies and spice: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 medium onion (chopped) and 2 carrots (sliced into discs), and cook for 3 to 4 minutes until they start to soften. Add 3 cloves garlic (grated), 1 teaspoon ginger (grated), 2 teaspoons curry powder, 1 teaspoon turmeric powder, and ¼ teaspoon red pepper flakes. Cook for 30 seconds, just until the spices smell fragrant.
- Add lentils and simmer: Pour in 5 cups vegetable broth and 1 can crushed tomatoes. Add 1 pound butternut squash (cut into small ½ inch dice), 1 cup dried red lentils (rinsed), ¾ teaspoon salt, and a few grinds of black pepper. Bring to a gentle boil, then cover, lower the heat, and simmer for about 20 minutes, or until the lentils and squash are soft.
- Adjust: Taste the soup and add more salt, pepper, or spices if you like. If you want a brighter flavor, squeeze in a little lemon juice. You can also thin the soup with a splash of broth or water if it becomes too thick.
- Serve with Toppings: Ladle the soup into bowls and finish with a spoonful of Greek yogurt, fresh herbs, a squeeze of lemon, and a scoop of rice.
Notes
- For a vegetarian version, ensure to use vegetable broth.
- You can substitute butternut squash with any other winter squash or sweet potatoes.
- This soup can be stored in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stove
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 14g
- Protein: 10g
- Cholesterol: 0mg