How To Make Vegan Curried Squash, Lentil & Coconut Soup
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 tbsp curry powder
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 4 cups vegetable broth
- 1 cup red lentils
- 1 small butternut squash, peeled and diced
- 1 can (14 oz) coconut milk
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
-
Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until softened.
-
Stir in curry powder, cumin, and turmeric, and cook for another minute.
-
Add vegetable broth, lentils, and diced butternut squash. Bring to a boil and then reduce heat to simmer for about 20 minutes, or until lentils and squash are tender.
-
Use an immersion blender or transfer the soup to a blender to puree until smooth.
-
Stir in coconut milk and season with salt and pepper to taste. Heat through.
-
Serve hot, garnished with fresh cilantro.
Nutrition
- Calories : 275kcal
- Total Fat : 12g
- Saturated Fat : 8g
- Sodium : 510mg
- Total Carbohydrates : 36g
- Dietary Fiber : 10g
- Sugar : 6g
- Protein : 10g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
