Tuesday, April 14, 2009

Lentil and Squash Curry Soup

I love curry. This has wonderful bold flavors. I love the sweetness of the squash with everything else going on. It is very simple to make and delicious on a rainy afternoon.

The Menu:
Lentil and Squash Curry Soup

The Original Recipe:
I have no clue where I found this recipe, be it out of a food magazine or the internet but it doesn't really matter... just wait until you try this rich soup!!

Lentil and Squash Curry Soup


2 tsp Salt
2 T Curry powder
12 ounces lentils
2 T Unsalted butter
1 Onion diced
4 cloves Garlic minced
1 T Fresh grated ginger
1 Butternut squash, peeled seeded and cubed
2 14-oz Cans of low sodium chicken stock
2 cups Water

Heat butter in large stock pan. Add curry powder and stir till fragrant. Add onion garlic and ginger, cook still translucent.
Add squash cook until beginning to soften, about five minutes. Add stock and water, bring to a boil. Reduce to simmer
and cook till squash is tender, about ten minutes. Stir in lentils. Cook until soft 10 to 15 minutes. Serve with cornbread!

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