Curry Lentils and Butternut Squash Soup

Curry Lentils & Butternut Squash Soup

by • December 10, 2013 • Good Food, Good Health, RecipesComments (2)2315

This is a vegetarian soup that comes from an experiment of mine and will leave you delighted. Three ingredients I love made it into this soup: lentils, butternut squash and curry, but the herbs and the greens give it that delicate touch that I was looking for.

Lentils are a super food. They give you energy to burn while stabilizing blood sugar; so not only do lentils help lower cholesterol, they also have a high fiber content which prevents blood sugar levels from rising rapidly after a meal. And this is far from all lentils have to offer. Lentils also provide an excellent amount of six important minerals including iron, B-vitamins and protein, all with virtually no fat. Finally, they have beneficial cardiovascular effects, improving blood flow, oxygen and nutrients throughout the body.

Plus, they are delicious. So let’s see how easy is to make this soup.

Butternut squash, peeled and cubed – 8 oz (250 gr)
Lentils – 2 cups
Kale, chopped – 2 cups
Water – 7 cups
Coconut Milk – A little less than 1 cup
Fresh Ginger, grated – 1 teaspoon
Onion, diced – 1/3 cup
Garlic – 1 Teaspoon
Sage, chopped – 1 Tablespoon
Sage powder – 1 Teaspoon
Basil, chopped – 1 Tablespoon
Curry Powder – 1 Tablespoon (full)
Salt (to taste)
Pepper Medley – 2 teaspoons
Organic Vegetable buillon – 1 1/2 tablespoon

Allow chopped onion to get slightly golden in extra virgin olive oil or coconut oil over low fire. Add the finely chopped garlic, lentils and butternut squash; stir on medium fire for a minute or so.

Then add the water along with the rest of the ingredients (except for coconut milk and kale), stir and leave on medium fire for 30 minutes, checking on it and stirring every now and then.

All ingredients and different flavors will blend and after the first 30 minutes you can pour the coconut milk (a little less than a cup). Keep cooking for another 20 or 30 minutes on low fire (with lid) until the lentils and the squash are softer (not too soft). Only 5 minutes before removing the soup from heat add the kale and a couple more leaves of basil for a last boost.

Toast some bread crostini and pour a little extra virgin olive oil to finish. Your soup is ready to serve!

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2 Responses to Curry Lentils & Butternut Squash Soup

  1. K Gibler says:

    This recipe looks delicious! Can’t edit to try out.

  2. El Padrino says:

    Yumm!

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