Curry Squash Lentil Soup Recipes

Steps:

• Combine salt and curry powder; set aside. Rinse lentils; set aside. Heat butter in a large saucepan over medium heat. Add curry mixture; stir until fragrant, about 1 minute. Add onion, garlic, and ginger; cook until translucent, about 4 minutes. Add squash; cook until just beginning to soften, about 5 minutes. Add stock and water. Bring to a boil; reduce to a simmer. Cook until squash is tender, about 10 minutes. Stir in lentils; cook until soft, 10 to 15 minutes. Serve hot.

Steps:

• Put veg oil in large pot, heat over med high heat. Add onions, green pepper, garlic and ginger. Cook till onions are soft and transparent. Add rest of ingredients, except lentils and 1 cup of squash.
• Cook over medium heat 10 minutes until squash is tender.
• Put into blender in batches and blend until smooth OR use a stick blender in the cooking pot.
• Put puree back on medium-high heat, add diced squash and lentils, bring to a simmer, cover, cook for 10-12 minutes.
• Add freshly grated pepper, and cilantro.
• Serve immediately with sour cream or yogurt.

Steps:

• Heat the oil in a large saucepan, add the squash and carrots, sizzle for 1 min, then stir in the curry powder and cook for 1 min more. Tip in the lentils, the vegetable stock and coconut milk and give everything a good stir. Bring to the boil, then turn the heat down and simmer for 15-18 mins until everything is tender.
• Using a hand blender or in a food processor, blitz until as smooth as you like. Season and serve scattered with roughly chopped coriander and some naan bread alongside.