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    Curried Lentils with Butternut Squash

    Soup weather is upon us. This delicious lentil dish is just the thing. The curry seasoning is sure to warm you up on a cold day. It is one of those that fall into the comfort food category for me. I took it to a gathering recently and it was gobbled right up, but if you find yourselves with leftovers, it tastes even better the next day.

    Curried Lentils with Butternut Squash

    Ingredients

    2 teaspoons olive oil
    2 large onions, chopped, 1 32-ounce chicken broth
    1 pound peeled, seeded, and diced butternut squash
    1 tablespoon curry powder
    1/2 teaspoon cumin
    1 teaspoon salt
    pinch cayenne
    1 cup red lentils, rinsed
    1/2 cup coconut milk, I used light
    3 cups spinach leaves, roughly chopped

    Directions

    Heat oil in Dutch oven or heavy-bottomed soup pot over medium heat.
    Add onion and cook, stirring until softened, about 3 minutes.
    Stir in broth, squash, curry powder, cumin, salt, and cayenne.
    Bring broth to a boil, then adjust heat and simmer until squash begins to soften, about 10 minutes.
    Stir in lentils. cook until lentils begin to fall apart, and vegetables are tender, about 10-12 minutes.
    Stir in coconut milk and heat through.
    Add spinach just before serving and allow to wilt.

    Enjoy!

    “Soup is a lot like a family. Each ingredient enhances the others; each batch has its own characteristics; and needs time to simmer to reach full flavor.” ~Marge Kennedy

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