Savory Lentil And Squash Soup Food
SAVORY LENTIL AND SQUASH SOUP
Provided by Donna Goodwin
Categories Soup/Stew Bean Herb Onion Tomato Vegetable Lentil Butternut Squash Winter Bon Appétit
Yield Serves 6
Number Of Ingredients 12
Steps:
- Combine 5 1/2 cups broth and all remaining ingredients in heavy large saucepan. Simmer until vegetables and lentils are tender, stirring occasionally, about 45 minutes. Thin soup with additional broth if necessary. Season with salt and pepper. Ladle soup into bowls and serve.
SAVORY LENTIL VEGETABLE SOUP
Beverly Sterling of Gasport, New York recommends this hearty variation of lentil soup. "Curry and ginger give the broth zip and spinach and squash are tasty, nutritious additions," she says.
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, saute squash in 1 teaspoon oil until crisp-tender. Remove and set aside. Add carrots, potato, onion, garlic and remaining oil to the pan. Cook and stir over low heat for 8-10 minutes. Stir in curry powder and ginger; cook for 1 minute. Add the broth, lentils, tomato paste, vinegar and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until lentils and potatoes are tender. Add spinach and squash; heat through.
Nutrition Facts :
SAVORY LENTIL STEW
Make and share this Savory Lentil Stew recipe from Food.com.
Provided by Carol Bullock
Categories Stew
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Put the water in a large pot with the lentils, onion, carrot, celery, potatoes, parsley, thyme, pepper, cloves and liquid smoke.
- Bring to a boil, reduce heat and cover, and simmer for 35-45 minutes.
- Meanwhile, place the 2 tbsp water, shallot, and garlic in a small pan.
- Cook, stirring, until tender, about 5 minutes.
- Mix in the cumin and coriander.
- Continue to cook, stirring, for another minute.
- Add to the soup and stir.
- Remove 3 cups of the soup to a blender.
- Puree until smooth and recombine with the rest of the soup.
- Serve with a splash of soy sauce.
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
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