🌱Curried Butternut Squash Pink Lentil Soup 🌱with Crispy Sourdough 😋…nut-free, no coconut milk (until desired) by cookingforpeanuts In the event you haven’t tried this high-protein soup but, it’s a should!
Serves about 3
✅Recipe:
1 tablespoon olive oil (elective)
1 medium onion, chopped
Three garlic cloves, minced
1 teaspoon curry powder
half of teaspoon coriander
half of teaspoon cumin
1/Four teaspoon turmeric
1/Four teaspoon garam masala
1 cup crimson lentils, rinsed
1 (15-ounce) can diced tomatoes
2 cups vegetable broth, plus extra as wanted
Three cups chopped butternut squash (3/4-inch items)
Canned coconut milk, as desired
Contemporary lime juice to style
Salt snd pepper to style
Chopped cilantro, for garnish
✅Warmth oil or broth in a big saucepan. Cook dinner onion for about 5 minutes, or till translucent.
✅Add garlic and cook dinner for 30 seconds extra. ✅Add curry powder, coriander, cumin, turmeric, garam masala. Cook dinner for 1 minute extra.
✅Add crimson lentils, diced tomatoes, vegetable broth, and butternut squash. Carry to a mild boil earlier than decreasing the warmth. Simmer with the lid on for about 20 minutes, or till the lentils are cooked and the squash is simply tender. ✅Switch 2 cups of the curry (with out the squash) to a blender. Mix till largely clean. Return to the saucepan.
✅Stir in desired quantity of canned coconut milk and/or veggie broth till the specified soupiness.
✅Warmth till warmed by way of, including extra broth, coconut milk, or non-dairy milk as wanted.
✅Add recent lime juice to style.
✅Garnish with freshly chopped cilantro.
