1½ cups (297 g)cooked brown lentils
2 tsp (10 mL)olive oil
1 tsp (0 g)dried mint leaves
½ tspcurry powder
2yellow onions, chopped
1 tsp (5 mL)olive oil
4cloves garlic, minced
2 tsp (4 g)curry powder
¼ tspground turmeric
⅛ tspground black pepper
2½ cups (600 mL)water
2vegetable bouillon cubes
1¾ cups (420 mL)canned full-fat coconut milk
- Preheat the oven to 390°F (200°C).
- Carefully cut your butternut squash lengthwise and remove the seeds. Poke holes throughout with a fork and place on a parchment-lined baking tray with the cut side faced down. If desired, you can lightly brush the cut surface of the squash with oil, although optional.
- Roast in the oven on the middle rack for about 40 minutes, or until soft. Some browning of the squash is okay and indicates caramelization, which adds a delicious sweetness to the soup.
- While the squash bakes, prepare the lentil croutons. Add half of the cooked lentils (reserve the other half), and all of the oil and spices to the medium pan on medium-high heat. Stir often for 5 - 7 minutes or until the lentils have become lightly golden and the spices are fragrant. Set aside.
- In a large pot on medium heat, sauté the onions in the oil until golden and lightly caramelized, about 10 minutes. Add splashes of water to deglaze the pot as needed. Set aside ¼ of the caramelized onions for garnish, if desired.
- Add the garlic to the remaining onions and cook for 1 - 2 minutes, or until fragrant.
- Add the curry powder, turmeric, garam masala, and black pepper, and cook for 30 - 60 seconds to toast, stirring throughout.
- Then add the water, bouillon cube, and carrot. Bring to a boil, reduce to a gentle simmer, and cover with a lid.
- When the squash is removed from the oven and cool enough to handle, gently remove the skin and add it to the pot.
- Once pureed, add in the coconut milk and half of the reserved half of the cooked lentils.
- Garnish with the reserved caramelized onions, spiced lentil croutons, and any other desired garnishes. Serve hot and enjoy!
- Store in an airtight container in the fridge for up to 4 days, or the freezer for up to 2 months.
Nutrition per serving
Calories 283 kCal
|Total fat||18 g|
|Saturated fat||13 g|
|Trans fat||0 g|
|Total carbs||28 g|
|Dietary fiber||9 g|
|Total sugars||8 g|
|Added sugars||0 g|
|Vitamin A||550 μg RAE|
|Vitamin B6||0 mg|
|Vitamin B12||0 μg|
|Vitamin C||24 mg|
|Vitamin D||0 μg|
|Vitamin E||2 mg|
|Vitamin K||8 μg|
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
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