Curry Lentil Soup with Butternut Squash and Greens

Curried Lentil Soup with Butternut Squash and Greens

This hearty soup is packed with flavor and goodness. Curried lentils and tender butternut squash create a satisfying base, while leafy greens add a pop of freshness. It’s a perfect vegetarian meal that’s both nutritious and delicious.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 4 cups vegetable broth
• 4 cups water
• 1 1/2 cups green lentils, rinsed
• 4 cups diced butternut squash
• 1 (15-ounce) can chickpeas, drained and rinsed (optional)
• 4 cups chopped greens (kale, spinach, or a mix)
• 1 tablespoon lemon juice
• Salt and freshly ground black pepper, to taste
• Chopped fresh cilantro or parsley, for garnish (optional)

Cooking Guide:

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and ginger, cook for another minute until fragrant.
2. Add curry powder, cumin, and turmeric, cook for 30 seconds, stirring constantly, to release the flavors of the spices.
3. Pour in vegetable broth, water, lentils, and butternut squash. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils and squash are tender.
4. If using chickpeas, add them to the pot along with the chopped greens. Cook for another 5 minutes, or until greens are wilted.
5. Stir in lemon juice and season with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh cilantro or parsley (optional).

Tips:

• For a richer soup, you can use coconut milk instead of water.
• If you like your soup thicker, you can mash some of the cooked lentils against the side of the pot with a fork.
• Feel free to adjust the amount of curry powder to your desired level of spice.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.