Creamy Curried Lentil and Butternut Soup

This creamy curried lentil and butternut soup is a heartwarming and nutrient-dense dish, combining the natural sweetness of butternut squash with the earthy flavors of red lentils and a delightful blend of spices. Coconut milk adds a rich, velvety texture while keeping the soup light yet filling. Perfect for cozying up on a chilly day, this soup offers a wholesome balance of flavor and nourishment.

For a Serving Size of Two:

Ingredients:

• 200 grams peeled and diced butternut squash
• 100 grams dried red lentils, rinsed
• 1 tablespoon olive oil
• 1/2 medium onion, diced
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon chili powder (optional for heat)
• 400 ml vegetable stock
• 200 ml coconut milk
• 1 tablespoon lemon juice
• Salt to taste
• Fresh cilantro for garnish (optional)

Procedure:

• Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing for about 5 minutes, until softened and fragrant.
• Stir in the cumin, coriander, turmeric, cinnamon, black pepper, and chili powder. Cook for 1–2 minutes to allow the spices to bloom and release their fragrance.
• Add the diced butternut squash and red lentils to the pot. Stir well to coat with the spices.
• Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to low and simmer, uncovered, for about 20-25 minutes, or until the lentils and squash are tender.
• Once cooked, use an immersion blender directly in the pot to blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender.
• Return the blended soup to the pot. Stir in the coconut milk and lemon juice. Simmer for an additional 5 minutes to combine the flavors.
• Taste and adjust seasoning with salt and more lemon juice if needed. Serve hot, garnished with fresh cilantro if desired.

Nutritional Benefits:

• Calories: 488 kcal
• Protein: 30.7 g
• Carbohydrates: 3.3 g
• Fat: 39.3 g