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Squash and red lentil curry soup

Makes 5 servings

Ingredients

  • 2 Tbsp. olive oil
  • 1 ½ c. diced onion
  • 2 cloves garlic, minced
  • 1 Tbsp. minced fresh ginger or ½ teaspoon ground ginger
  • 2 teaspoons curry powder
  • 1 20 ounce package cubed peeled butternut squash
  • 1 c. red lentils
  • 1 c. chopped fresh tomato, or one 15-ounce can of unsalted diced tomatoes
  • 1 teaspoon salt
  • 4 c. water
  • 1 14-ounce can coconut milk
  • Optional garnishes: fresh chopped cilantro, lime wedges

Preparation

Heat oil in a large pot over medium-high heat. Add onion, garlic, ginger, and curry powder. Cook until onion is starting to soften, about 2-3 minutes, stirring often.

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. If desired, garnish with cilantro and lime wedges.

Nutrition analysis: 353 calories, 12 grams fat, 8 grams fiber, 14 grams protein, 43 grams carbohydrate, 504 mg sodium

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