Posted in Warm the Soul

Take the Chill Off

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Soup weather is upon us. This delicious lentil dish is just the thing. The curry seasoning 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.


Curried Lentils with Butternut Squash

Ingredients

  • 2 teaspoons olive oil
  • 2 large onions, chopped, 1 32-ounce chicken broth
  • 1 pound peeled, seeded, and diced butternut squash
  • 1 tablespoon curry powder
  • 1/2 teaspoon cumin
  • 1 teaspoon salt
  • pinch cayenne
  • 1 cup red lentils, rinsed
  • 1/2 cup coconut milk, I used light
  • 3 cups spinach leaves, roughly chopped

Directions

  1. Heat oil in Dutch oven or heavy-bottomed soup pot over medium heat.
  2. Add onion and cook, stirring until softened, about 3 minutes.
  3. Stir in broth, squash, curry powder, cumin, salt, and cayenne.
  4. Bring broth to a boil, then adjust heat and simmer until squash begins to soften, about 10 minutes.
  5. Stir in lentils. cook until lentils begin to fall apart, and vegetables are tender, about 10-12 minutes.
  6. Stir in coconut milk and heat through.
  7. Add spinach just before serving and allow to wilt.
  8. Enjoy!

 

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