Coronavirus disease 2019 (COVID-19): Get the latest information.

There is no panel matching the key "MicroAlert"

Published on September 30, 2015

Squash and red lentil curry soup recipe

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

what to expect

We've taken steps at all our locations to keep you and our staff healthy and safe. Here's what to expect when you visit us.

Stay safe