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Vegan Squash & Lentil Curry Soup

Comfort food season has started! Let's see, if I had to make a short list of my top comfort foods they would be:

Thick and creamy soups
Freshly baked bread
Stews
Chili
Mashed potatoes and gravy

and for dessert, warm fudgey brownies.

Not bad huh?  These foods could easily carry me through until spring.

This is a recipe that I adapted from the latest issue of Eating Well magazine.  It's rich in flavor and the squash and lentils are perfect together.  

If you want to stretch this to become a larger meal serve over rice or noodles.

Ingredients:

2 T organic extra virgin olive oil
1 1/2 cups diced organic onion
2 t organic curry powder
20 ounces 1" cubed organic butternut squash 
1 cup organic lentils
1 cup diced organic tomato 
1 1/2 t sea salt
1 14 ounce can of coconut milk
Organic cilantro for garnish 

Method:

Heat oil in a large stock pot over medium heat.  Add minced onion and cook until softened.  Stir in curry powder, squash, lentils, tomato, and salt.  Cook for 1 minute.  Reduce heat, add water and cover.  Let the soup simmer until the squash and lentils are broken down, approximately 20 minutes.

Stir in coconut milk and continue to simmer until heated through.

Spoon into bowls and garnish with cilantro.





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