Squash & Red Lentil Curry Soup
On Sunday, December 6th 2020, we held our second Cook With Us event! Board Member and Volunteer Extraordinaire led us in making this delicious soup that she makes for her family. It’s adapted from the Eating Well recipe listed below.
We also took the time while the soup was simmering to start discussing what Food Insecurity looks like vs what Food Security looks like, as well as barriers that we feel are stopping people from becoming food secure.
You can see some of things we came up with on the video below.
Please enjoy and here is the recipe.
(Adapted from http://www.eatingwell.com/recipe/251242/squash-red-lentil-curry/ )
Ingredients:
2 Tbsp oil
1 1/2 cup diced onion
2+ cloves garlic, minced
1 Tbsp minced fresh ginger (can substitute ground ginger)
2 tsp curry powder or garam masala
1 20-oz package of cubed peeled butternut squash (we substituted acorn squash and blue Hubbard, but you can also use pie pumpkin, Kabocha squash or almost any other winter squash. We also peeled and cubed it ourselves - about 2 cups, but can add more if you like it squashy!)
1 cup Red Lentils
1 cup chopped fresh tomato, or 15 oz can diced tomatoes drained
1 1/2 tsp salt
4 cups water or vegetable broth
1 14oz can of coconut milk
Lime Wedges & Fresh Cilantro to taste and garnish
Directions:
1. Saute onion, garlic, ginger and curry powder in oil at the bottom of a large pot, stir often until onions are soft.
2. Add squash, lentils, tomatoes and salt; cook for 2 minutes, then add the broth or water. Cover and bring to a boil over high heat. Reduce heat to maintain a lively simmer; cook, covered, stirring occasionally, until the squash is tender and the lentils are mostly broken down, about 20 minutes.
3. Stir in Coconut Milk and simmer until heated through, about 1 minute.
4. Serve with lime wedges and cilantro
