You can put dried, uncooked lentils in a slow cooker with liquid and they will cook through. Add the lentils and rice, reduce the heat to medium-low, then simmer, covered, for 30-45 minutes, or until the rice is cooked. Enjoy. She was also a senior editor for Saveur Magazine. piece), 2 tablespoons fresh lemon juice (from 1 lemon), Chopped roasted almonds and chopped parsley, for serving, Toasted pita and plain yogurt, for serving. Add the lentils and 1 quart of just-boiled water. In a large pot over medium heat add the coconut oil. A bowl of this easy soup will warm you up in more ways than one. Bring to a boil and simmer until everything is tender, about 20 minutes. crushed red chile flakes, Kosher salt and freshly ground black pepper, Finely chopped Italian parsley, for garnish. Instructions. A pot of your marinara is cooking right now, however, tweaked a bit, as needed. Bring the mixture to a boil and then simmer, partially covered until the squash and lentils have softened, about 30 minutes. Add in curry paste, garlic and spices and saute for a min. Lower the heat to medium-low, partially cover, and cook until the lentils are very tender, about 20 minutes. When the lentils are soft, add a can of coconut milk. I thought this made the soup more vegetable centric and consistent with a dahl, but if you like your soups a little looser with more liquid, you could absolutely add a can of coconut milk (or cream or half and half) and that would be wonderfully decadent. Add the chopped onions, and saute until translucent, about 5-7 minutes. Once rinsed and sorted, drain and use as directed in the recipe. Bring to the boil then turn down and simmer for 20-25 minutes. Add the . Then add cubed butternut squash and stir often so onion doesn't stick. Puree the soup in batches using either an immersion or regular blender or a food processor. Add the onions, garlic, and cumin seeds to the tin with the squash. I also added more spices namely turmeric and chili powder. Sometimes I find that Im still a little hungry after having butternut squash soup, so I love that you added lentils for extra protein/staying power. Preheat the oven to 350F Cut the squash in half lengthwise and scoop out the seeds and stringy center. I use an automatic API to calculate this information. This inexpensive, easy-to-cook vegetarian protein is endlessly adaptable. Taste for seasoning and add more salt if needed. Increase the heat to high and bring the soup to a rolling boil. As an Amazon Associate I earn from qualifying purchases. For three hours, an eclectic group of about 25 volunteers created human chains to move harvested butternut squashes nestled in the dirt in neat, lengthy rows to large packing bins. Cook, stirring constantly for about 2 minutes until the paste has turned slightly darker and the spices are toasted. Hi there. Add the lentils, coconut milk, tomatoes, butternut squash, vegetable stock and salt. Add garlic and all spices, stir well and saute another minute until spices are fragrant. Add the kale and cook 7 minutes longer until the kale is tender. Press Cancel, then carefully open the pot. Meanwhile, heat the remaining oil in a heavy-based frying pan. I create easy, real food recipes for busy people. Leave to simmer for another 10 minutes. Here, Eating Bird Food simply means eating a wholesome diet focused on real food without labels. The spices here are warm with just a hint of heat and the combination just shouts Fall. In a large pot over medium heat, heat the olive oil; add the leeks or onions and saut until softened, about 4 to 5 minutes. Add in the garlic and saut another 30 secons. 13% 1.6g Fat. In a large pot over medium heat add the olive oil. Or should I pick up and dice fresh tomatoes? Add the curry powder and cumin, stir and cook for 2-3 more minutes. Add coconut oil oil to a large pot or dutch oven and place over medium high heat. Canada ESS. You can soak them if you want to speed up the cooking process, but its not necessary. Butternut Squash and Lentil Soup. Oil each half gently with olive oil or cooking spray, put face down on a cookie sheet and bake until tender (about 25-40 minutes). I began pouring through my cookbooks, only to land on another recipe in Melissa Clarks Dinner where I also found the Vietnamese Caramel Salmon I posted a few weeks ago. Add the squash and lentils to the pot, along with the broth and water. Instructions. Simmer: Add lentils, broth and salt & pepper, bring to a boil, cover, reduce heat to low and simmer for about 30 minutes, until squash is fork tender and lentils are soft. We had it unblended and it was superb, thanks so much xxx. Heat olive oil in dutch oven on medium high heat. Track macros, calories, and more with MyFitnessPal. Taste and adjust seasoning if necessary. Mix everything well, let cook in medium heat. Add ginger, harissa, spices, salt, and pepper. Add in carrot and butternut squash cubes; saute for a few more minutes then add in the yellow curry powder and turmeric. Stir in the red curry paste and cook for another minute. Enjoy immediately or save in the refrigerator or freezer for future meals. Especially at this time of the year when its cold and dark outside. Season to taste and serve, garnished with additional crushed red pepper, black pepper, cilantro or fried shallots. So I did come home with two small squashes and my day inspired the recipe I am sharing with you today. Transfer the red lentils, diced tomatoes, vegetable broth, and butternut squash to the saucepan. In the distance you can see the large white-gray boxes that we filled with the squash via human assembly line. Home All Recipes Butternut Squash and Red Lentil Soup with Turmeric. Instructions. We shall see. the kitchen scout: seeking inspiration in and out of the kitchen. Add lentils, butternut squash, a few good pinches of salt and cover with water or stock. Your email address will not be published. One question, if we have leftovers how long do you think it would keep in an airtight container in the fridge? Yes! Hmmm. Add olive oil & onion to stockpot. Next add in garlic, ginger and onion and saute for 3-5 minutes until onion begin to soften. I know cooking lentils can be a little intimidating, but this method couldnot be simpler. The ingredient list for this recipe might look long and intimidating, but almost half of the ingredients are spices you probably already have in your spice cabinet, so dont stress! I tried two years in a row but squash vine borers always get them. Add spices (turmeric, cumin, chili powder, cayenne pepper, cinnamon, sea salt and pepper) and cook for an additional minute. Simmer the soup for about 25 minutes. I am so happy to hear that this recipe was a hit, Deb. With my next squash, I may try a stir fry which a fellow volunteer was telling me she loved to make with particularly long necked squashes when she found them. 150 grams lentils*, 100 grams brown rice**. Drizzle each serving with oil and top with almonds and parsley. Add the lemon and extra seasonings as desired. Notify me via e-mail if anyone answers my comment. Her contributions include articles for the Wall Street Journal, Vogue, Every Day with Rachel Ray, Epicurious, Food Network, and many more. Learn more! Blend with a stick blender (or a stand blender . Learn how your comment data is processed. Add the carrots, lentils, butternut squash and stock, plus enough water to cover the ingredients. I am looking forward to it! Recipe has instructions for the slow cooker or stovetop. When pressure cooking is complete, allow the pressure to reduce naturally for 5 minutes, then release the remaining steam by moving the pressure valve to Venting. Add the lime juice and if using, add a splash of coconut milk, dairy based cream or half-and-half to the soup and stir. Blitz the soup with a stick blender until smooth, then season to taste. Add the stock and lentils and bring to a boil. For this recipe, youll put all of your ingredients for the stew in the slow cooker and itll work its magic. Serve with toasted pita and yogurt for dipping. Once bubbling, reduce heat to medium and simmer the stew uncovered for about 30-35 minutes, stirring occasionally. At the end of our time, we were allowed to take a squash that remained on the ground if we chose to do so. Add butternut squash chunks, veggie broth, tomatoes, coconut milk, lentils, tomato paste and apple cider vinegar to the pot. Once the lentils have softened, add the squash, stock, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper. The recipe combines carrots, butternut squash, a cornucopia of spices, and harissa paste for layered flavor; fresh ginger adds a surprising amount of warmth, too. I made this on a cold blustery Monday and it was delicious. Instructions. Feel free to taste test to make sure. Add the garlic, carrots, celery and onion. Step 1. Add the diced garlic, turmeric, sage, and cashews, then saute for another few minutes. Discard the bay leaf, season with salt and pepper, to taste. Highlights: *Was a deputy editor for Salon.com *Wrote Fiji Water's global travel guide, Earth's Finest City Guide *Was a copywriter for Williams Sonoma *Won a James Beard Award for Wine, Spirits, Beverages. Check out all of our soup recipes here. Add in butternut squash chunks, tomatoes, coconut milk, lentils, tomato paste and apple cider vinegar. Cook stirring frequently until lightly caramelized, about 12-15 minutes. I believe traditional home cooking with food your great-grandmother would recognize doesn't have to cost a lot of time or money. In a large pot, saut the onion in 1 tablespoon of the butter over medium high heat until softened and starting to brown (about 3 minutes). Bring the soup to a boil then simmer for about 30 minutes. Love red lentils and turmeric. Remove bay leaf and transfer about 50% of the soup, in batches if necessary, to a blender and blend until smooth. Select Pressure Cook or Manual; make sure the pressure level is set to High. Add cubed butternut squash, carrots chopped into cubes, celery, garlic cloves, bay leaves, and black peppercorns to this dish. Last weekend, I volunteered with an organization that is new to me, one that focuses on food insecurity. Remove from heat and set aside to cool slightly, then, working in batches, puree the soup until very smooth. Get our favorite recipes, stories, and more delivered to your inbox. piece), 23 Delicious Squash Recipes You Can Cook in Any Season, 35 Satisfying Vegetarian Recipes That Are Incredibly Easy to Make, 20 Simple, Healthy Soup Recipes for Every Season, How to Cook Beets 8 Different WaysIncludingGrilled, Roasted, and More, 22 Easy Vegan Dinner Recipes to Start Your Plant-Based Journey, 30 Healthy Super Bowl Recipes That Score Big, Butternut Squash Soup With Sage and Parmesan Croutons, 22 Vegan Soup Recipes Using Your Favorite Seasonal Vegetables, 35 Quick and Easy Recipes to Make for Dinner Tonight. Welcome to Bowl of Delicious. Thank you so much for your review & star rating, I so appreciate it! (You can also use an immersion blender.) Cook the onion in a little olive oil or vegetable broth for about 5 minutes, or until translucent. Lightly simmer, uncovered for about 20 minutes until the butternut squash and lentils are tender. Delighted to find this recipe. Enjoying the rest of your blog as it cooks. Add spices (turmeric, cumin, chili powder, cayenne pepper, cinnamon, sea salt and pepper) and cook for an additional minute before pouring in vegetable broth. Add the cumin (1 teaspoon), turmeric (1 teaspoon), and salt and pepper to taste. And its so easy to make! Once the soup boils, start adding cumin, crushed red pepper, salt & pepper. Take the lid off the soup and stir in the coconut milk. Combine sauted veggies, butternut squash chunks, veggie broth, tomatoes, coconut milk, lentils, tomato paste andapple cider vinegartogether in your slow cooker. Heat oil in a large pot or Dutch oven over medium-high. Pour in enough broth to cover the vegetables. Portion stew into bowls, top each bowl with fresh cilantro and green onions before serving. Curried Butternut Squash Lentil Soup (91589.0) Serving Size: 1 floz. Bring mixture to a boil. Cook, stirring constantly, until fragrant, about 2 minutes. I love the combo of red lentils with butternut squash, and the unique combo of spices in this soup make it so delicious. Whether its for my meal plans, my favorite recipes or just because you want to feel good, Im so happy youre here. Eating healthy doesnt have to be boring! Add in the tomatoes and lentils. Stir, coating the onions in the spice mixture, until it becomes fragrant (about 1 minute). Its worth the extra step of transferring the soup to the blender to get a velvety smooth texture. Ladle into bowls, garnish with parsley and paprika, and serve warm, with flatbread and lemon wedges on the side. Add vegetable broth and lentils. Which is why I created this soup. Once the oil is hot add in the onion and saut just until soft, about 3 minutes. Add ginger, harissa, spices, salt, and pepper. Add sage and squash and cook 3 minutes more, stirring occasionally. Remove from the heat and stir in the spinach. Hi, I'm Elizabeth! One Year Ago: Skinny Cheesesteak Skillet (just made this last night yummy! Add the onion and cook until they are soft, about 5-7 minutes. I left the garlic whole, rather than minced so there was no risk of it burning. Top with lid and cook on high for 3 hours or low for 6 hours, or until lentils and butternut squash are soft and cooked through. Heat oil in a large pot or Dutch oven over medium-high. Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Pinterest (Opens in new window), Click to email a link to a friend (Opens in new window), Click to share on LinkedIn (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on Pocket (Opens in new window), Click to share on Telegram (Opens in new window), Click to share on WhatsApp (Opens in new window), Click to share on Skype (Opens in new window). Reduce heat to medium-low and simmer until lentils are tender, about 20 minutes. Coincidentally, I had pulled one of my favorite recipes for red lentil dahl that my friend, Renee had given me years ago and had planned to make that for dinner this past week. Get a 3 day clean eating meal plan:subscribe. Must Make Gluten Free Vegan Fall Recipes Light Orange Bean. Bring to the boil, then reduce the heat to a simmer and cook, covered, for 25 mins or until the squash is soft. I LOVE this chili so much, but recently wanted to try a completely vegetarian version with extra red lentils and this was the result. along with the butternut squash, broth, tomatoes, coconut milk, lentils, tomato paste, and apple cider vinegar. Reduce the heat, cover and simmer until halfway cooked, 20 minutes. Return the soup to the pot and serve warm. Melissa adds an entire can of coconut milk to her soup, but I wanted it to be more vegetable centric and reminiscent of the dahl so I only added a splash of cream. Measure 4 cups vegetable stock, set aside. Add in spinach, stir and let stew sit for a couple minutes to allow the greens to wilt. This veggie-packed stew is inspired by my butternut squash and turkey chili, which is cooked in the Instant Pot. Add oil to a large stockpot. Add spices (turmeric, cumin, chili powder, cayenne pepper, cinnamon, sea salt and pepper) and cook for an additional minute. I followed as directed but the lentils stayed crunchy. Im going to make it this week when the kids are all home for dinner! Curried Butternut Squash Lentil Soup. DISCLAIMERS. Garnish with fresh cilantro, some unsweetened coconut, yogurt and another squeeze of lime juice. Its not as easy to notice with red lentils because theyre softer than green or brown lentils, but when lentils are overcooked they end up getting super soft and mushy. Add tomato paste, lentils and chicken broth. As with many soups, it may thicken as it sits so you may need to thin it out with a little stock or water if it sits in the fridge for a day or two. Mix it well. (see shortcut to use instead of the first 4 ingredients ) I have to say, it was a ton of fun. Its delicious- slightly sweet from the squash, with a warm, peppery taste from the turmeric. Add onion and garlic; cook, stirring often, until tender and beginning to brown, 6 to 8 minutes. Stir remaining 1 tablespoon butter into soup until melted. Saute the onion, the cinnamon, cardamom and ground ginger with coconut oil in a small cooking pot at medium heat for 1-2 minutes. I cant give you an exact answer here, but Id estimate that the entire pot makes about 10 cups of soup, which would be 2.5 cups per serving at 4 servings per batch! This silky red lentil soup soothes and satisfies with generous amounts of vegetables and a touch of heat. Its hard to estimate how many butternut squashes we packed up but lets just say a lot! Carefully scoop out 2 cups of the soup and add to a blender. Once bubbling, reduce heat to medium and simmer the stew uncovered for about 30-35 minutes, stirring occasionally. Butternut squash ripening in the garden! Add the squash, lentils, stock and 2 cups water. Stir in the squash and lentils. Remove center piece of blender lid to allow steam to escape. Add the garlic cloves and stir for just another minute or so. This butternut squash lentil stew features red lentils, coconut milk and a robust blend of spices. instruction 0. Add the broth, bay leaf and lentils and bring to a boil. Return soup to pot and stir in lemon juice. I garnished the soup with some pine nuts for added texture, as well as a drizzle of plain yogurt and garnish of fresh cilantro for a tangy, bright added flavor. Using an immersion blender or working in batches in a blender or food . Add 1 cup of water at this point. In a large pot, heat the olive oil over medium-high heat. You shouldnt have to add tomato sauce. Let cool. Puree: Once ready and slightly cooled, puree soup using your preferred method. I opted to omit Melissas can of coconut milk and instead just used a splash of heavy cream. Heres the printable recipe for Butternut Squash and Red Lentil Soup with Turmeric! Heat the oil in a pan over a low to medium heat. At the risk of jinxing myself, my family and I have managed to avoid getting sick this winter. Required fields are marked *. Cook over a medium heat until the onions have softened and you can smell the curry powder cooking. Protein-rich red lentils and hearty butternut squash are transformed into a silky soup; served with flatbread, its a simple and comforting main course. Add cubed butternut squash, red lentils, salt, black pepper, and vegetable stock. Curried Butternut Squash Soup. Well of course I thought of soup, but wanted to see if I could be inspired to make something a little different from the usual butternut-apple-curry combo. This looks fantastic! If you like this recipe, youll love this Ginger Turmeric Butternut Squash Soup and this Greek Lentil Soup. I bet sweet potato would also be delicious. Bring it to a boil over medium-high heat, turn it down to medium-low, and let it simmer (stirring occasionally) for 20-25 minutes or until the squash cubes are cooked. Many of them were what we called seconds, meaning they may not be fit for distribution but would be perfectly fine for eating. Oil each half gently with olive oil or cooking spray, put face down on a cookie sheet and bake until tender (about 25-40 minutes). With a 14-month-old daughter, and me being almost 8 months pregnant ugh, I dont even want to think about it! Wholesome diet focused on real food recipes for busy people are tender soup, in batches, mixture Large roasting tin, leave to cool completely and transfer to large freezerproof bags should start to #. Eating meal plan: subscribe ginger and onion this Greek Lentil soup and. 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