Carrot Ginger

© Sean O'Connor
red-lentil-soup
Featured Recipe

Curried Red Lentil and Squash Soup 

Ingredients 

2 Tbsp. oil, vegetable oil 

1 medium butternut squash, peeled and cut into ½ inch pieces 

1 medium onion, chopped  

2 medium carrots, chopped  

1 celery rib, chopped 

2 garlic cloves, minced 

2 tsp. curry powder (preferably Madras) 

2 Tbsp. Carrot Ginger NOBULL Scratch Starter Concentrate 

¼ Tsp. black pepper 

¾ c. red lentils, picked over and rinsed 

6 ½ c. water 

1 c. chopped fresh tomatoes (or one 15-ounce can diced tomatoes, drained) 

2 Tbsp. lemon juice, or to taste 

Optional: drizzle of olive oil and chopped cilantro for garnish 

Directions 

Heat oil in a large pot. 

Add squash, onions, carrot, celery, and garlic, stirring occasionally, until vegetables are softened and beginning to brown, approx. 15-20 minutes.  

Add curry powder, NOBULL and black pepper, stirring frequently for 2 minutes. 

Add lentils, water and tomatoes, bring to a boil, cover, and reduce to simmer 

Cook until lentils are tender, approx. 30-40 minutes. Stir in lemon juice.  

Add additional NOBULL to taste. 

Garnish and serve.  

Serves: 4 – 6 people 

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