Curried Butternut and Red Lentil Soup

Curried Butternut and Red Lentil Soup

Serves 4-6

Ingredients

3-4 tbsp extra-virgin olive oil

1 ½ lbs. butternut squash, peeled, and cut into small bite size pieces 

2 large leeks, thinly slices

2-3 ribs celery, chopped 

2 tbsp minced peeled ginger (or ~2-3 tsp ginger paste)

1 tbsp curry powder (preferably Madras)

1 cup red lentils

1 quart low sodium veggie broth

1 quart water

1 teaspoon fresh fresh lemon juice, or to taste 

1. Heat olive oil in a large pot over medium heat. Add squash, leeks, celery, ginger, and a little bit of salt to taste, and cook, stirring occasionally, until vegetables are soft, about 15-20 minutes.

2. Stir in curry powder and a bit black pepper and cook, stirring frequently, for about 2 minutes.

3. Add lentils, stock, and water, and simmer, covered, until lentils are tender, 25-40 minutes. Stir in lemon juice and season with salt and pepper to taste. 

Tips

• Link to the original recipe - https://www.epicurious.com/recipes/food/views/curried-squash-and-red-lentil-soup-351416

• You can also add sliced or chopped chard stems to this recipe. Cook them just like you would celery

• You can also add some chopped greens to this soup if you’d like to