Curried Squash, Lentil & Coconut Soup
This warming and nutritious Butternut Squash and Lentil Curry is a comforting meal that's perfect for a cozy night in. This hearty dish combines tender butternut squash, flavorful carrots, and protein-rich red lentils in a fragrant curry sauce made with coconut milk and warming spices. Serve it with fragrant coriander and fluffy naan bread for a deliciously satisfying meal.
— Constant Cookbook
Ingredients
- 1 tbsp olive oil
- 1 butternut squash , peeled, deseeded and diced
- 200g carrots , diced
- 1 tbsp curry powder containing turmeric
- 100g red lentils
- 700ml vegetable stock
- 1 can reduced-fat coconut milk
- coriander and naan bread , to serve
Instructions
- 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.
Cook Time
25M
Prep Time
PT10M
Yield
Serves 6
Nutrition
- Calories: 178 calories
- Fat Content: 7 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 22 grams carbohydrates
- Sugar Content: 9 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 6 grams protein
- Sodium Content: 0.4 milligram of sodium
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