Curried Lentil Soup with Delicata Squash
This nutritious soup has warming flavors and only requires one pot!
Servings: 5
Ingredients
- 1 tbsp Grapeseed Oil (or another neutral tasting oil)
- ½ Large White Onion, diced
- 1 Red Bell Pepper, diced
- 1 Medium Delicata Squash, cut in half and then in slices
- 1-2 Serrano Peppers, minced
- 2 Cloves Garlic, minced
- 1 tsp Whole Mustard Seeds (optional, but very delicious!)
- 1 tbsp Curry Powder
- 1 tsp Garam Masala
- ¼-½ tsp Cinnamon
- ½ tsp Salt
- ½ tsp Ground Ginger
- 1/4 tsp Cayenne Pepper (optional– some curry powders are spicy as is, so I would wait to use this until you assess the spiciness of your soup!)
- 2 tbsp Coconut Sugar (or another sweetener, such as maple syrup)
- 3 cups Vegetable Broth (I prefer to use low sodium)
- 1 Can Coconut Milk
- 1 cup Red Lentils rinsed
- (Optional) Spinach or Kale
Instructions
- Heat a pot over medium heat. Once hot, add the oil and allow it to heat. Add the onions and bell pepper. Allow this to cook, stirring frequently for about 5 minutes, until golden.
- Add the serrano peppers, garlic, and squash. Cook for about 3 more minutes, stirring occasionally.
- Add the mustard seeds, curry powder, garam masala, cinnamon, salt, ginger, coconut sugar, and cayenne (if using). Stir this for 2 minutes.
- Stir in the vegetable broth and coconut milk. Bring to a boil and reduce to a simmer. Allow this to simmer for about 15 minutes, stir in the lentils, and allow it to simmer for another 15 minutes, until the lentils are cooked.
- Stir in the greens, if using, and enjoy with bread or rice!