Lentil butternut squash soup.

There is nothing particularly groundbreaking about this soup. I make variations over this kind of red lentil soup quite a bit in the winter, with carrots or whatever veg I have lying around. It quick and simple – lentils do not require presoaking, and the split red ones, like these, are the quickest to cook. But it’s been a while since I have made one now, and it came to mind as a good solution to my current problem.

I seem to be allergic to something, but I can’t quite figure out what it could be. I’ve gotten quite  unwell from eating the food in the cafeteria at work several times in the past few weeks. Typical food intolerance symptoms – fatigue, brain fog, upset stomach. Simple solution, while waiting for a more comprehensive solution involving a doctor and some investigative work: stop eating the food from said cafeteria and bring my own lunch.

Enter the soup – a quick, low-effort way for me to make three proper lunches I can bring this week! I took some shortcuts, taking advantage of the fact that I had frozen caramelized onion and garlic.

  • 3/4 cup red lentils
  • 1 small butternut squash, diced
  • about 1 caramelized onion
  • 1 roasted elephant garlic
  • 1 tbsp coconut oil or other oil
  • 1 tsp mild madras curry powder
  • 1 tsp garam masala
  • 2oo ml coconut milk
  • water
  • 1 low-sodium stock cube
  • salt
  • pepper
  • some paprika

Defrost the pre-caramelized onion and garlic and add to pan with some coconut oil, or fry some fresh onion and garlic for several minutes. Add curry, paprika and garam masala and fry for a minute or two more.

Deglace the pan with the coconut milk and scrape off bits. Stir in the lentils and the butternut squash and the low sodium stock cube (crumbled). Add water to cover, approx. 2 cups. It should look like this:

Bring to a boil and then lower to a simmer until all is tender, approx 20-25 minutes. Season with salt and pepper. Voila!

 

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