Hot Lentil and Roasted Squash – The Soup Diet
This soup, though a little hard work, is as filling as anything and is a perfect candidate for making spicy, and therefore even more filling. Lentils are a wonder really, there is little I love more than Dhal and Rice, and they are stuffed full of most things that you need. The addition of roasted squash and other veg, just makes this spot on.
This recipe produces a very heavy soup that I strongly suggest you add water to when you reheat – works perfectly.
Ingredients
- Couple of cups of lentils
- Chicken Stock (or veg)
- One butternut squash or pumpkin, skinned and chopped
- finely chopped garlic
- 1 teaspoon of curry paste or powder, or make your own.
- 4 carrots chopped up.
- bunch of coriander
- Peanut Oil
- garden peas
- salt and pepper
Cooking it
Soak the lentils in water (less necessary for red lentils) then cook in chicken stock at a simmer in a closed saucepan till soft and tender. How long this takes varies enormously and can take up to 40 minutes or so. Chop the coriander very finely and stir into the lentils with the peas and the curry paste. Now normally I like to fry off my paste a little, but I am trying not to overdo the oil!
Place the squash, garlic and carrots into an oven dish, sprinkle with just a little peanut oil and a little salt and pepper and roast in the oven till they are tender and just browning.
Remove from the oven and stuff the the chunky roasted veg into the lentils. Add extra chicken stock to get it to the right consistency and salt and pepper to taste. And that is that!
As it cools and you store it, it will thicken up – the lentils will keep soaking in water – so as I said, you may need to add more water or stock when you reheat.
Related posts:
- Mediterranean Chunky Soup – The Soup Diet
- Best Chicken Soup
- Start The Soup Diet
- Dahl and Rice – Bear Style
- Fast Soup
(3 votes, average: 5.00 out of 5)
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