Easy Lentil Soup

March 21, 2017

2 tbsp olive oil

1 small onion (peeled and chopped)

3 large carrots (peeled and chopped)

3-5 celery sticks (chopped)

1 tbsp cumin

1 tbsp curry powder

1 tbsp turmeric 

2 900mL of stock (I am using 1 vegetable broth, 1 beef broth - chicken is great too)

2 cups of red lentils (rinsed)

1 butternut squash (halved, seeded and olive oiled)

1 lemon

salt and pepper 

 

 

Chop onion, carrot, and celery (I used a mandolin, but it doesn't matter the size/shape if you are blending it in the end). Halve the butternut squash (kabocha squash or sweet potato would work here too!), scoop out seeds, rub olive oil on squash, and throw in the oven at 425 for 30 minutes. In a large pot, add olive oil over medium heat. After two minutes, add chopped vegetables with a bit of salt and pepper. Cook for 3-5 minutes. Add rinses lentils, cumin, curry, and turmeric powder. I like to stir these all together for a couple minutes before adding stock. Add stock, stir and leave on low for 30 ish minutes. Once the squash is cooked, scoop it out and into the pot, stir. Up to you if you want your lentils to cook a little longer, taste and check to see if they need more time. If not, once everything is stirred, I blend mine using a hand blender. Squeeze a whole lemon, add salt and pepper to taste and you're done!

 

*If you find your soup thick, add more stock. I added half a carton, but now I don't think I needed it!*

 

Enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

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