Posted in Warm the Soul

Take the Chill Off


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


  • 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


  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