Anyone who knows me, knows that I spend my Sundays (if at all possible) making soup and cleaning veggies for the week. It’s at light meal on Sunday night for us, maybe with a salad or sandwich and leftovers are packed up in single serving size containers for lunches during the week.
This yummy soup can be made really low fat without the coconut milk, but really just add it, it makes it so good. Sweet potato works just as good as squash. Add more liquid if you find the soup too thick after you have added the coconut milk and simmer for a few extra minutes.
- 1 tbsp oil
- 1 small onion, chopped
- 1 tablespoon minced fresh ginger root
- 1 clove garlic, chopped
- 1-1/2 cup dry red lentils
- 2 cup butternut squash – peeled, seeded, and cubed
- 2 tablespoons tomato paste
- 1 teaspoon curry or garam masala powder
- 1 pinch cayenne pepper
- 1 pinch ground coriander seeds
- 6 cups water or veggie broth
- salt and pepper to taste
- 1/2 (14 ounce) can light coconut milk
- 1/3 cup finely chopped fresh cilantro
Heat the oil in a large pot over medium heat, and cook the onion, ginger and garlic until onion is tender.
Add squash, tomato paste and spices into the pot. Cook one minute. Stir in the lentils and water or veggie broth. Bring to a boil, reduce heat to low, and simmer 30 minutes, or until lentils and squash are tender. You may want to use a potato masher and mash up the squash a bit. (I wouldn’t use a blender for this soup) Season with salt and pepper. Add coconut milk and simmer another 5 minutes. Add fresh cilantro at the end.