Courtesy of White Plains Hospital… so you know it must be healthy… here’s their recipe for curried squash and red lentil soup.
INGREDIENTS
– 3 Tbs olive oil
– 2 Tbs unsalted butter
– 1 1/2-lb butternut squash, peeled and cut into cubes
– 1 large onion, chopped
– 2 carrots, chopped
– 2 celery ribs, chopped
– 2 garlic cloves, minced
– 2 Tbs minced, peeled ginger
– 2 Tbs curry powder (preferably Madras)
– 1 cup red lentils, picked over and rinsed
– 6 cups vegetable or chicken stock
– 1 tspn fresh lemon juice (or to taste)
– salt and pepper to taste
– 6 oz. chopped kale (optional)
DIRECTIONS
Heat oil and butter in a large, heavy pot over medium heat until foam subsides, then add squash, onion, carrot, celery, garlic, ginger, and 1 tspn salt, stirring occasionally, until vegetables are softened and beginning to brown, about 15 to 20 minutes.
Stir in curry powder and 1/4 teaspoon pepper and cook, stirring for about 2 minutes. Add lentils and stock and simmer, covered, until lentils are tender, 25 to 40 minutes. (If adding kale, stir in 5 or so minutes before simmering is complete.)
Stir in lemon juice and season with salt and pepper. (Serves 4 to 6.)
[White Plains Hospital]
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14 Nov 2024
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Courtesy of White Plains Hospital… so you know it must be healthy… here’s their recipe for curried squash and red lentil soup.
INGREDIENTS
– 3 Tbs olive oil
– 2 Tbs unsalted butter
– 1 1/2-lb butternut squash, peeled and cut into cubes
– 1 large onion, chopped
– 2 carrots, chopped
– 2 celery ribs, chopped
– 2 garlic cloves, minced
– 2 Tbs minced, peeled ginger
– 2 Tbs curry powder (preferably Madras)
– 1 cup red lentils, picked over and rinsed
– 6 cups vegetable or chicken stock
– 1 tspn fresh lemon juice (or to taste)
– salt and pepper to taste
– 6 oz. chopped kale (optional)
DIRECTIONS
Heat oil and butter in a large, heavy pot over medium heat until foam subsides, then add squash, onion, carrot, celery, garlic, ginger, and 1 tspn salt, stirring occasionally, until vegetables are softened and beginning to brown, about 15 to 20 minutes.
Stir in curry powder and 1/4 teaspoon pepper and cook, stirring for about 2 minutes. Add lentils and stock and simmer, covered, until lentils are tender, 25 to 40 minutes. (If adding kale, stir in 5 or so minutes before simmering is complete.)
Stir in lemon juice and season with salt and pepper. (Serves 4 to 6.)
[White Plains Hospital]