Curried Red Lentil and Squash Soup
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
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