My favorite soups are the kind that fill me up with one bowl. Which is why I probably love the creamy kinds best. Though anything creamy and warm just automatically becomes one of my comfort foods. That’s why I love red lentils. They are always so smooth whenever you cook them up. And they cook up so fast on the stovetop.
I’ve made it even extra creamy by adding 5 cups of butternut squash–the most luscious winter squash out there. Plus it adds to the warm orange color in this delicious soup. I like to add some carrots in there too for even greater color. And color means antioxidant power–because the red lentils, butternut squash and carrots are packed with beta-carotene which our body changes into vitamin A, which is so good for our eyes and immune system. Which is why I eat orange veggies so frequently. No wonder they found their way into this luscious soup.
GOLDEN RED LENTIL SOUP
Ingredients
- 5 cups butternut squash peeled and cubed
- 4 carrots chopped
- 1 medium size onion chopped
- 3 garlic cloves chopped fine
- ½ tsp turmeric
- ½ tsp cumin
- 1 tsp coriander
- 3 cups low-sodium vegetable broth
- 1 cup water
- 1 cup red lentils
- 1 tsp salt or salt substitute
Instructions
- Saute’ the first 4 ingredients in a couple tablespoons of water in a hot non-stick frying pan. Cook over medium heat for about 8-10 minutes. Add the broth, water, lentils and seasonings. Cook on medium-high heat until the mixture is boiling. Lower heat to simmer; cook for another 40 minutes.
- When the vegetables are soft and tender, lightly puree the soup, leaving it a little chunky. I use an immersion blender for this step, but a regular blender will work well too if you briefly pulse the soup. A food processor could be used as well. Serve hot with some cornbread for a filling and tasty lunch.
