Spicy Butternut and Lentil Soup

butternut and lentil soup


It was cold today and when it's cold I want to eat soup - what could be better than a bowl of hot, thick soup and a chunk of bread when it's close to freezing outside.  I had a look in the fridge and around the kitchen and found a butternut squash, sweet potato and the usual veg.  I found this recipe on Pinterest by "From the Kitchen" and modified it slightly to what I had in.  Don't be put off by the long list of ingredients -  just measure out and prepare all the ingredients - the end result is worth the effort.  Oh, and I cooked mine in the slow cooker.
Spicy Butternut and Lentil Soup
  1. 1 tablesp. olive oil
  2. 1 1/2 teasps. whole cumin seeds
  3. 1 teasp. garam masala
  4. 1 teasp. curry powder
  5. 2 teasp. tumeric
  6. ~
  7. 1 onion finely chopped
  8. 1 green chili finely chopped
  9. 1 red chili finely chopped
  10. 1 tablesp. grated ginger
  11. 1 tablesp. tomato paste
  12. 1 clove garlic crushed
  13. 2 teasps. honey
  14. ~
  15. 1 med. butternut squash peeled and cubed
  16. 1 large sweet potato peeled and cubed
  17. 1 large potato peeled and cubed
  18. 2 carrots chopped
  19. 1 1/3rd cups red lentils well rinsed
  20. 1250 mls. stock or water
  21. Salt & pepper
  22. ~
  23. 1/2 sachet coconut cream
  24. ~
  25. Greek yogurt (or any other thick yogurt) and cumin seeds
  26. Nan bread to serve
  1. Heat the oil and fry the spices for 2 minutes.
  2. Add the onion, chili, ginger, tomato paste and honey, mix well and cook for a further 5 minutes.
  3. Add the garlic and cook gently for another 5 minutes.
  4. Add the vegetables, mix well and cook for 3 minutes.
  5. Add the lentils and stock, bring to the boil and transfer to the crock pot.
  6. Cook on high for 3 hours and low for another 2-3 hours.
  7. Add the seasoning and coconut cream.
  8. The soup can be served as it is or pureed. I took out a quarter of the soup and pureed it with a stick blender then mixed it back into the remaining soup. This keeps it nice and chunky.
  1. *We had ours with nan bread.
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Adapted from a recipe by From the Kitchen
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