INDIAN SUMMER STEW: BUTTERNUT SQUASH, COCONUT, AND LENTIL STEW
Provided by Aarti Sequeira
Time 50m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Rinse the pigeon peas in a couple changes of water.
- In a large soup pot, combine the squash, drained pigeon peas, tomato, coconut, turmeric, cumin, and enough stock to cover. Bring to a boil, and then simmer, covered, 20 minutes. Remove the cover and simmer another 10 minutes.
- To temper: In a small skillet, warm the canola oil until shimmering. Add the mustard seeds and when they stop popping, add the red pepper flakes, garlic, and salt. Swirl the skillet so the contents cook evenly, and cook another 10 seconds. Then pour the contents of the skillet into the soup, along with the salt. Spoon a ladleful of soup back into the skillet (it will sizzle, be careful!), and pour back into the soup pot. Finish with the honey, lime juice, and cilantro. Adjust the seasonings, to taste, and enjoy a little Indian summer in the middle of your winter!
BUTTERNUT SQUASH, RED LENTIL, AND COCONUT SOUP
Great curry soup...moderate enough for even the less experimental eaters... Add some shrimp, crab, or lobster and make a hearty meal out of it!
Provided by GoldsmithLissa
Categories Curries
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F Cut the squash in half lengthwise and scoop out the seeds and stringy center. 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).
- Meanwhile heat a soup pot over medium heat. Add a tablespoon of olive oil, the onion, celery, carrot, leek, pepper, garlic, curry powder, ginger and a good pinch of salt and pepper. Stir regularly and sweat for about 10 minutes or until veggies soften a bit. Add stock and bring to a simmer. Add lentils and stir regularly at a simmer for 15 minutes.
- When squash is tender scoop out and gently mash and stir into the soup. Stir the coconut milk into the soup until well incorporated. Taste and correct for seasoning then served.
CURRIED SQUASH, LENTIL & COCONUT SOUP
Flavour up butternut squash with Indian spices for this warming and healthy vegetarian soup
Provided by Barney Desmazery
Categories Lunch, Soup
Time 35m
Number Of Ingredients 8
Steps:
- Heat the oil in a large saucepan, add the squash and carrots, sizzle for 1 min, then stir in the curry powder and cook for 1 min more. Tip in the lentils, the vegetable stock and coconut milk and give everything a good stir. Bring to the boil, then turn the heat down and simmer for 15-18 mins until everything is tender.
- Using a hand blender or in a food processor, blitz until as smooth as you like. Season and serve scattered with roughly chopped coriander and some naan bread alongside.
Nutrition Facts : Calories 178 calories, Fat 7 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium
SPICED LENTIL & BUTTERNUT SQUASH SOUP
Cook a big batch of this filling spiced lentil and squash soup and freeze the leftovers for a speedy supper another day. It's healthy and low in fat
Provided by Esther Clark
Categories Dinner, Lunch, Soup
Time 50m
Yield Serves 4-6
Number Of Ingredients 10
Steps:
- Heat the oil in a large flameproof casserole dish or saucepan over a medium-high heat. Fry the onions with a pinch of salt for 7 mins, or until softened and just caramelised. Add the garlic, chilli and ras el hanout, and cook for 1 min more.
- Stir in the squash and lentils. Pour over the stock and season to taste. Bring to the boil, then reduce the heat to a simmer and cook, covered, for 25 mins or until the squash is soft. Blitz the soup with a stick blender until smooth, then season to taste. To freeze, leave to cool completely and transfer to large freezerproof bags.
- Stir in the coriander leaves and ladle the soup into bowls. Serve topped with the dukkah, yogurt and extra coriander leaves.
Nutrition Facts : Calories 167 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
More about "butternut squash red lentil and coconut soup food"
COCONUT CURRY BUTTERNUT SQUASH AND RED LENTIL SOUP
From spoonfulofplants.com
Reviews 2Total Time 40 minsServings 6
BUTTERNUT SQUASH + RED LENTIL SOUP - THE SIMPLE VEGANISTA
From simple-veganista.com
5/5 (5)Total Time 45 minsCategory EntreeCalories 270 per serving
- Slice off the very top and bottom, discard. Using a vegetable peeler, remove the hard outer skin. Cut the butternut squash in half, remove seeds and cut squash into 1/2″ cubes (the smaller the cubes are the quicker they will cook).
- In a large dutch oven or stock pot, heat oil/water over medium high heat, add onions and saute for about 5 minutes, or until soft. Add sage and squash and cook 3 minutes more, stirring occasionally.
- 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.
- Once ready and slightly cooled, puree soup using your preferred method. Use an immersion blender and puree soup right in the pot until desired consistency. Or you can puree in your blender or food processor, this method may take two or three batches to complete. Add extra liquids as needed for desired thickness.
RED LENTIL SOUP WITH BUTTERNUT SQUASH, COCONUT MILK AND …
From food.unl.edu
Estimated Reading Time 1 min
BUTTERNUT SQUASH RED LENTIL STEW - EATING BIRD FOOD
From eatingbirdfood.com
CREAMY RED LENTIL BUTTERNUT SQUASH SOUP - RECIPE …
From reciperunner.com
VEGAN BUTTERNUT SQUASH LENTIL SOUP - RUNNING ON REAL …
From runningonrealfood.com
BUTTERNUT SOUP AND RED LENTIL SOUP - SAPEOPLE SOUTH …
From tastyrecipes.sapeople.com
SQUASH & RED LENTIL CURRY RECIPE | EATINGWELL
From eatingwell.com
BOTANICAL KITCHEN: SQUASH & RED LENTIL DAL SOUP
From farmerstoyou.com
BUTTERNUT SQUASH SOUP WITH COCONUT MILK BBC GOOD FOOD
From thecakeboutiquect.com
VEGAN BUTTERNUT SQUASH SOUP RECIPE - SIMPLYRECIPES.COM
From simplyrecipes.com
THAI RED LENTIL AND BUTTERNUT SQUASH SOUP - FOOD & NUTRITION …
From foodandnutrition.org
BUTTERNUT SQUASH AND LENTIL SOUP SLOW COOKER
From thevacuumhub.com
BUTTERNUT SQUASH AND LENTIL SOUP • MY POCKET KITCHEN
From mypocketkitchen.com
RED LENTIL AND BUTTERNUT SQUASH SOUP RECIPE BBC FOOD
From xxphotoz.com
PUMPKIN AND RED LENTIL SOUP WITH BACON - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
MAYA KAIMAL, ORGANIC EVERYDAY DAL, RED LENTIL + BUTTERNUT SQUASH ...
From ebay.com
BUTTERNUT SQUASH RED LENTIL SOUP - CUISINE WITH ME
From cuisinewithme.com
BUTTERNUT SQUASH, LENTIL & COCONUT CURRY SOUP - THE KITCHEN …
From thekitchenmagpie.com
BUTTERNUT SQUASH AND RED LENTIL SOUP WITH TURMERIC
From bowlofdelicious.com
RED LENTIL AND BUTTERNUT SQUASH SOUP - FLAVOR BIBLE
From flavorbible.com
BUTTERNUT SQUASH RED LENTIL AND COCONUT SOUP RECIPES
From schoenfeld.vhfdental.com
RED LENTIL SOUP WITH COCONUT MILK AND BUTTERNUT SQUASH
From new.credentialverificationservice.com
RED LENTIL AND BUTTERNUT SQUASH SOUP RECIPE - BBC FOOD
From bbc.co.uk
BUTTERNUT SQUASH AND LENTIL SOUP COCONUT MILK
From thevacuumhub.com
BUTTERNUT SQUASH AND LENTIL RECIPES - ALTERNACS.COM
From alternacs.com
BUTTERNUT SQUASH AND BROWN LENTIL SOUP - THEVACUUMHUB.COM
From thevacuumhub.com
BUTTERNUT SQUASH AND RED PEPPER SOUP RECIPES (56)
From cookpad.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love