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Wednesday, May 4, 2011

Curried Squash & Red Lentil Soup

Curried Squash & Red Lentil Soup

For the Soup:
  • 1 tablespoons olive oil
  • 1 tablespoons butter or margarine
  • 1 1/2 lb butternut squash, peeled & cut into 1/2 inch pieces
  • 1 large onion, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 2 cloves garlic, finely chopped
  • 2 tablespoons grated ginger
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon curry powder
  • 1 cup red lentils
  • 4 cups water (I used Vegetable stock)
  • 1 teaspoon fresh lemon juice

Melt the butter or margarine with olive oil in a 5 quart pot over medium high heat until the foam subsides. Add  the squash, onions, garlic, carrots, celery, and grated ginger to the pot with 1/2 teaspoon of kosher and cook until browned-about 15 to 20 minutes.
Stir in the curry powder & black pepper and cook for 2 minutes. Add the lentils and water and simmer, covered for 25 to 40 minutes or until lentils are tender. Stir in lemon juice and season with salt & pepper.

This was amazing!!

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The ingredients

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Scooping out the guts!

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I cannot control myself...I nibble on carrots whenever I cook with them!

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So pretty.

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I am SO digging in!!  WOOP!!

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**sigh**

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Makes 8 1 cup servings

Per 1 cup:

Calories:  164
Fat:  3.3g
Carbs:  28.3g
Protein:  6.9g

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