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 carton chicken or vegetable broth or equal amount of water
- 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
- Heat oil in Dutch oven or heavy-bottomed soup pot 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.