Red Lentil & Butternut Curry Soup

 

Well, I’m back on my soup kick!

As you’ve probably read in my earlier posts, I love soup! I often go on these “soup kicks” where I make big pots of soup on the weekends and eat them all. week. long. Veggie soups, potato soups, lentil soups, you name it. This time, I tried something brand new— a curry soup! I love curry and have made lots of curries in my time, but never in soup form. Until now 🙂


 

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The ingredients in this soup are so fresh and warming. The combination of bright cilantro, protein-packed lentils, warm butternut squash, and soothing ginger make for such a nutritious soup. It’s the perfect meal for a bone-chilling January day, as well as a detox from those sugary holiday foods. I enjoyed this soup by itself and with some crusty bread, but I liked it best served over a big bowl of brown rice. It mixes so nicely with the nuttiness of the rice and makes for a very filling and very healthy meal.

 

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What is your favorite kind of soup? If you’re looking for some more healthy, cleansing soups, try some of my old standbys:

{Healing} Chickpea Rice Soup

Autumn Lentil Veggie Soup

Creamy Potato Leek Soup

Quinoa Veggie Chili

Power Greens Noodle Soup

 

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Red Lentil & Butternut Curry Soup {vegan, gluten-free}

Serves 8-10
Cook time 35 minutes

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 1 tbsp fresh ginger, minced
  • 2 cloves garlic, minced
  • 3 cups butternut squash, chopped into 1 inch cubes
  • 2 tbsp red curry paste
  • 1/2 tsp cinnamon
  • 2 cups dry red lentils
  • 8 cups low sodium veggie broth
  • 1 can light coconut milk
  • 1 can diced tomatoes
  • 2 tbsp tomato paste
  • 2 large kale leaves, torn into pieces
  • 1/2 tsp red chili flakes
  • toppings: cilantro leaves, sliced green onion, lime

Directions

Step 1
Heat 2 tablespoons of olive oil over medium high heat, then add in the diced yellow onion. Saute for 5-7 minutes, then add in minced ginger and garlic. Turn the heat down to medium and add in curry paste, cinnamon, and a pinch of salt. Stir and let it cook for a few minutes, or until spices are fragrant.
Step 2
Now, add in the broth, tomatoes, coconut milk, butternut squash, lentils, and tomato paste. Turn the heat up to medium high and let the soup come to a simmer. Turn the heat down, add in the kale and red chili flakes, then let the soup simmer for 20-25 minutes. Soup is ready when the butternut squash is tender and the lentils are soft.
Step 3
Top each bowl of soup with chopped cilantro, green onion, and a squeeze of lime juice. This soup would go great with some fresh bread, whole wheat naan, or even over brown rice!

pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

10 Comments

  1. I made this last night!! I had to sub a few ingredients because of what I had on hand but my family loved it!!! Thanks for the inspiration!!

  2. This looks super good, like I need to eat it right this second even though I just had soup for lunch. I’m a huge soup lover, thanks for the inspiration!

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