Soup weather is upon us. This delicious lentil dish is just the thing. The curry seasonings are sure to warm you up on a cold day. It is one of those 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.
Today, I wanted soup for lunch but had a coffee date with some friends. I pulled out the crock pot and dumped everything minus the coconut milk and spinach. To make sure it got to cooking right away, I heated the broth and the frozen butternut squash before putting them in the pot. Instead of spinach, I added some kale from my cold weather garden along with the coconut milk at the end. The house smelled so yummy when I got home.
Curried Lentils with Butternut Squash
- 2 large onions, chopped,
- 2 32-ounce cartons chicken or vegetable broth or equal amount of water
- 10-ounce package fresh or frozen butternut squash, diced or riced
- 1 tablespoon curry powder
- 1/2 teaspoon cumin
- 1 teaspoon salt
- pinch cayenne
- 2 cups red lentils, rinsed
- 1/2 cup coconut milk, I used light
- 3 cups spinach leaves, roughly chopped
- Spritz Dutch oven or heavy-bottomed soup pot with spray oil and heat 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.
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
WW Friends: This recipe is 4 points for the WHOLE pot. Yep. So yummy and full of protein. Enjoy!