Add ginger, harissa, spices, salt, and pepper. Garnish with fresh cilantro, some unsweetened coconut, yogurt and another squeeze of lime juice. Very Well Fit Nutrition Information Calculator, My Fitness Pal Recipe Nutrition Calculator, Instant Pot Corned Beef with Cabbage, Carrots, and Buttered Potatoes, One-Pot Corned Beef Hash (made with raw potatoes), The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Add the stock and lentils and bring to a boil. I made this on a cold blustery Monday and it was delicious. Preheat the oven to 350F Cut the squash in half lengthwise and scoop out the seeds and stringy center. Im going to make it this week when the kids are all home for dinner! With a 14-month-old daughter, and me being almost 8 months pregnant ugh, I dont even want to think about it! Instructions. At the end of our time, we were allowed to take a squash that remained on the ground if we chose to do so. Lightly simmer, uncovered for about 20 minutes until the butternut squash and lentils are tender. Yum! http://www.thekitchenscout.com/recipes/butternut-squash-and-red-lentil-soup/, 3/4 teaspoon kosher salt, plus more if needed, 1 1/4 pounds peeled butternut squash, diced (about 4 1/2 cups), Optional: Full fat coconut milk to thin and enrich, or a splash of cream. Whether its for my meal plans, my favorite recipes or just because you want to feel good, Im so happy youre here. Once the lentils have softened, add the squash, stock, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper. Pour the oil into a pot and add the shallot, garlic, carrots, butternut squash, and lentils. Once bubbling, reduce heat to medium and simmer the stew uncovered for about 30-35 minutes, stirring occasionally. Place all ingredients except the lemon and additional seasonings in a large, deep saucepan. Remove bay leaf and transfer about 50% of the soup, in batches if necessary, to a blender and blend until smooth. I am so happy to hear that this recipe was a hit, Deb. Once the liquid has come to a boil, reduce the heat . Recipe has instructions for the slow cooker or stovetop. Stir, coating the onions in the spice mixture, until it becomes fragrant (about 1 minute). Working in 2 batches, transfer mixture to a blender. Meanwhile heat a soup pot over medium heat. 2022 Eating bird foodsite by KC + MTTAN ELITE CAFEMEDIA FOOD PUBLISHER. Its the perfect time of year for this cozy stew. You maybe have needed to cook the stew longer! Taste and adjust seasoning if necessary. Follow the directions in this recipe to make sure you dont end up with mushy lentils from overcooking. Where I live its hard to find butternut squashes can I substitute with another type of squash (ie. Curried Red Lentil Butternut Squash soup. So, what to do with the squash. Stir in the red curry paste and cook for another minute. Return the soup to the pot and serve warm. Soupergirl. Heat olive oil in dutch oven on medium high heat. Oil each half gently with olive oil or cooking spray, put face down on a cookie sheet and bake until tender (about 25-40 minutes). Once the soup is boiling, stir in the coconut cream (add water if needed). Bring mixture to a boil. Protein-rich red lentils and hearty butternut squash are transformed into a silky soup; served with flatbread, its a simple and comforting main course. Add the cumin (1 teaspoon), turmeric (1 teaspoon), and salt and pepper to taste. Add the butternut and cook until tender, about 15 minutes more. I used homemade chicken stock, as I always have some on hand in my freezer, but you can use vegetable stock for a vegan/vegetarian version. Nope! Its so warm, comforting and amazing filling for a vegetarian meal. Track macros, calories, and more with MyFitnessPal. In a large pot over medium heat, heat the olive oil; add the leeks or onions and saut until softened, about 4 to 5 minutes. Remove from the heat and stir in the spinach. That should work just fine! I LOVE this chili so much, but recently wanted to try a completely vegetarian version with extra red lentils and this was the result. cilantro and toasted coconut, for garnish Add butternut squash and saute until it starts to brown. How much in volume is in a serving? Serve with some naan bread alongside. Or should I pick up and dice fresh tomatoes? Cook stirring frequently until lightly caramelized, about 12-15 minutes. I think it would lend itself well to Asian flavors! Add the onion and saut until it softens and begins to become translucent. Blitz the soup with a stick blender until smooth, then season to taste. Add the onion and cook until they are soft, about 5-7 minutes. This recipe is already super inexpensive to make, but for an even more budget-friendly recipe, use water- just add a bit more of the seasoning to make a richer taste. As with many soups, it may thicken as it sits so you may need to thin it out with a little stock or water if it sits in the fridge for a day or two. This Butternut Squash and Red Lentil Soup with Turmeric is the perfect healthy recipe you need in these last few weeks of cold weather. You shouldnt have to add tomato sauce. Add spices (turmeric, cumin, chili powder, cayenne pepper, cinnamon, sea salt and pepper) and cook for an additional minute before pouring in vegetable broth. Reduce heat to medium-low and simmer until lentils are tender, about 20 minutes. Add the squash, lentils, stock and 2 cups water. (see shortcut to use instead of the first 4 ingredients ) Thats exactly why I added them- I didnt want to still be hungry (although at this point in pregnancy thats nigh impossible lol). Add the lentils and rice, reduce the heat to medium-low, then simmer, covered, for 30-45 minutes, or until the rice is cooked. Turn the heat down to low, cover and let the soup simmer for 20 to 25 minutes. Required fields are marked *. Melissa adds an entire can of coconut milk to her soup, but I wanted it to be more vegetable centric and reminiscent of the dahl so I only added a splash of cream. Serve garnished with plain yogurt, chopped fresh cilantro, and/or toasted pine nuts, if desired. A pot of your marinara is cooking right now, however, tweaked a bit, as needed. Sometimes I find that Im still a little hungry after having butternut squash soup, so I love that you added lentils for extra protein/staying power. Season with salt and pepper and saute for about 5 minutes, stirring occasionally. Spray olive oil and add sea salt. Heat oil with butter in a large heavy pot over medium heat until foam subsides, then cook squash, onion, carrot, celery, garlic, ginger, and 1 teaspoon salt, stirring occasionally, until . Bring to the boil, then reduce the heat to a simmer and cook, covered, for 25 mins or until the squash is soft. Add 1 cup of water at this point. I pureed the soup with an immersion blender for a velvety smooth texture, but you can use a standing blenderif you dont have one, or even a potato masher if you want more texture. Once the oil is hot add in the onion and saut just until soft, about 3 minutes. Thanks! After 30 minutes, switch the oven to broil and let the vegetables roast for another 15-20 minutes. Red lentils add a hearty dose of protein and minerals to this much-loved seasonal soup, yet no one would ever know they're there. At some point, the bins are transferred to the organizations warehouse for distribution to end users such as food pantries and meal programs. Set the cooking time for 8 minutes. This butternut squash lentil stew features red lentils, coconut milk and a robust blend of spices. Thanks!! Add spices (turmeric, cumin, chili powder, cayenne pepper, cinnamon, sea salt and pepper) and cook for an additional minute. Pour in enough broth to cover the vegetables. Add olive oil & onion to stockpot. Place lid on and make sure vent is set to "sealed". If you like this recipe, youll love this Ginger Turmeric Butternut Squash Soup and this Greek Lentil Soup. Get our favorite recipes, stories, and more delivered to your inbox. Leave to simmer for another 10 minutes. On thing tonote: You should always rinse your lentils before cooking just to clean them off and remove any stones, debris orshriveled lentils. You can soak them if you want to speed up the cooking process, but its not necessary. Process until smooth, about 1 minute. Add onion and garlic; cook, stirring often, until tender and beginning to brown, 6 to 8 minutes. Add onion and garlic; cook, stirring often, until tender and beginning to brown, 6 to 8 minutes. Pour over the stock and season to taste. Stir in the squash, cumin, and chile flakes, season lightly with salt and black pepper, and cook, stirring frequently, until the squash is soft, about 15 minutes. Comment * document.getElementById("comment").setAttribute( "id", "ac41bc166bb166e1353f679dcc10c2a7" );document.getElementById("f32d9f592a").setAttribute( "id", "comment" ); I absolutely love this recipe! Add in the tomatoes and lentils. Transfer the red lentils, diced tomatoes, vegetable broth, and butternut squash to the saucepan. Add vegetable stock & tomatoes. Lower the heat to medium-low, partially cover, and cook until the lentils are very tender, about 20 minutes. Pour in the stock and bring to the boil. Add the lime juice and if using, add a splash of coconut milk, dairy based cream or half-and-half to the soup and stir. Pour in the vegetable stock and coconut milk and bring it to boil. I followed as directed but the lentils stayed crunchy. 1 large butternut squash, 2 lbs, halved lengthwise with seeds removed (this recipe works well with pumpkin too) Protein: 1 cup 2.5 oz red lentils (not green or brown) Add the garlic, carrots, celery and onion. Method. 1 inch) chunks and place in a large roasting tin. Add in the garlic and saut for another 30 seconds. Heat the olive oil over medium-high heat in a large pot. Add the spices and cook for another minute. along with the butternut squash, broth, tomatoes, coconut milk, lentils, tomato paste, and apple cider vinegar. Roast the squash Preheat the oven to @375 degrees F. Grease a baking dish. Enjoy immediately or save in the refrigerator or freezer for future meals. Leftovers should stay good in an airtight container for about a week. 2 tablespoons olive oil, plus more for serving, 2 teaspoons finely chopped ginger (from a 1-in. Its packed with vitamins, fiber, protein, and immune-boosting properties. We shall see. Add in spinach, stir and let stew sit for a couple minutes to allow the greens to wilt. Peel the onion & cut into wedges. The recipe combines carrots, butternut squash, a cornucopia of spices, and harissa paste for layered flavor; fresh ginger adds a surprising amount of warmth, too. Add carrots and garlic and saut for 3 to 4 minutes until softened. Let me know which route you choose to take when you make this and how it turns out. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Then add cubed butternut squash and stir often so onion doesn't stick. Cover the pot with a lid and bring to a boil. A drizzle or olive oil and a dash of pepper turn yogurt into a luscious dip that goes perfectly with crispy pita and creamy soup. In a large pot, saut the onion in 1 tablespoon of the butter over medium high heat until softened and starting to brown (about 3 minutes). Add water, turn the heat up to medium-high, and allow soup to boil for 2 to 3 minutes. I have just made this soup and I loved it. When done, allow to sit or about 5-10 minutes and then manually release the steam according to the manufacturers directions. My recipe has a little more squash and a little less lentil than Melissas because I was trying to use up one of the squashes I brought home. Simmer the soup for about 25 minutes. Cook the onion in a little olive oil or vegetable broth for about 5 minutes, or until translucent. Add in carrot and butternut squash cubes; saute for a few more minutes then add in the yellow curry powder and turmeric. I tried two years in a row but squash vine borers always get them. DISCLAIMERS. Curried Butternut Squash Lentil Soup. Published March 5, 2018. I also added more spices namely turmeric and chili powder. 1 cup red lentils 12 ounces peeled and chopped butternut squash (about one medium squash) 1 qt. Once bubbling, reduce heat to medium and simmer the stew uncovered for about 30-35 minutes, stirring occasionally. Put over medium heat (or simmer if it is in a crockpot) along with three cups of water and 1 teaspoon of salt. Add in spinach, stir and let stew sit for a couple minutes to allow the greens to wilt. Once the butternut squash is fork-tender and the lentils are cooked, reduce heat to low. Add roasted butternut squash then bring mixture to a boil. Looks delish! My joy comes from sharing recipes and other food experiences with my family and friends. Secure lid on blender and place a clean towel over lid. Simmer: Add lentils, broth and salt & pepper, bring to a boil, cover, reduce heat to low and simmer for about 30 minutes, until squash is fork tender and lentils are soft. For three hours, an eclectic group of about 25 volunteers created human chains to move harvested butternut squashes nestled in the dirt in neat, lengthy rows to large packing bins. Add oil to a large stockpot. the kitchen scout: seeking inspiration in and out of the kitchen. In a large pot, heat the olive oil over medium-high heat. When pressure cooking is complete, allow the pressure to reduce naturally for 5 minutes, then release the remaining steam by moving the pressure valve to Venting. Highlights: *Was a deputy editor for Salon.com *Wrote Fiji Water's global travel guide, Earth's Finest City Guide *Was a copywriter for Williams Sonoma *Won a James Beard Award for Wine, Spirits, Beverages. Hi there. Delicious and super easy to make with just a few ingredients. Add the lemon and extra seasonings as desired. Add ginger, harissa, spices, salt, and pepper. Butternut Squash and Lentil Soup. Bring the mixture to a boil and then simmer, partially covered until the squash and lentils have softened, about 30 minutes. This recipe could not be easier to throw together. My daughter gobbled it right up! Add cubed butternut squash, stir to coat and add broth, tomato sauce and hot sauce. Add the carrots, lentils, butternut squash and stock, plus enough water to cover the ingredients. Red Lentil And Butternut Squash Soup Recipe Bbc Food, free sex galleries smoky roasted butternut squash red pepper soup eat love eat recipe, easy healthy roasted vegetable soup . Press Cancel, then carefully open the pot. It has a big dose of orange vegetables(high in vitamin C), as well as turmeric(which has many immune-boosting qualities), and its hearty enough for a whole meal with the added protein from the red lentils. July 5, 2015; Soup; I am very lucky to live in an area where there is a really nice residents society which creates a lovely community feel amongst the residents. Let cool. Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Pinterest (Opens in new window), Click to email a link to a friend (Opens in new window), Click to share on LinkedIn (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on Pocket (Opens in new window), Click to share on Telegram (Opens in new window), Click to share on WhatsApp (Opens in new window), Click to share on Skype (Opens in new window). Your email address will not be published. Add coconut oil oil to a large pot or dutch oven and place over medium high heat. Learn more! Add oil to the base of your Instant Pot and saut onion and garlic for 3-5 minutes. Heres a photo that shows a fraction of one of the rows of squash. Cook the garlic with the onion for 30 seconds more. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. 2014-2021 THEKITCHENSCOUT.COM / Valerie Kolligian Thayer / All rights reserved. Taste and correct seasoning. Welcome to Bowl of Delicious. Make sure to tag your recreations: #eatingbirdfood. Enjoy! Cut the flesh into 2-3cm (approx. Required fields are marked *. Top your soup with some fresh cilantro, some unsweetened coconut as a nod to dahl, and a squeeze of lime juice or maybe just a dollop of yogurt would be nice. Bring to a boil and simmer until everything is tender, about 20 minutes. Home All Recipes Butternut Squash and Red Lentil Soup with Turmeric. Add curry powder, salt, white pepper, star anise and cardamom pods. Add in butternut squash chunks, tomatoes, coconut milk, lentils, tomato paste and apple cider vinegar. Return soup to pot and stir in lemon juice. Notify me via e-mail if anyone answers my comment. Add oil to a sauce pan or the base of your slow cooker (if its stove-top safe) and saut onion and garlic for 3-5 minutes. Enjoy. Heat the oil in a pan over a low to medium heat. So for those of you battling cold temps and wanting a simple dinner that will warm you up from the inside out, this stew is for you. In a large pot over medium heat add the olive oil. The spices here are warm with just a hint of heat and the combination just shouts Fall. : # eatingbirdfood October 23, 2019 by Elizabeth Lindemann & nbsp nbsp/. Roast for another 15-20 minutes hand anytime and other food experiences with family! And beginning to brown September 1, 2022 pressure cook or Manual ; make sure you dont need soak In spinach, stir in coconut milk, lentils, tomato paste, cumin, paprika!, 2022 your inbox get a 3 day clean Eating meal plan and list. 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