Sweet butternut squash, earthy red lentils, and curry powder are the stars of this lively vegetarian soup that’s wonderful ladled over basmati rice. A drizzle of cilantro oil heightens the wow factor.
- 1 cup dried lentils (sorted and rinsed)
- 1 lb. butternut squash (peeled and cubed)
- 1 onion (chopped)
- 4 cloves garlic (minced)
- 2 14 oz. cans diced tomatoes, undrained
- 1 Tbsp. curry powder
- 1 tsp. cumin
- 1/2 tsp. salt
- 1/8 tsp. white pepper
- 1/8 tsp. crushed red pepper
- 2 cups water
- 2 Tbsp. lemon juice
- 1-2 tsp. curry powder
- 8 oz. pkg. frozen cut green beans (thawed)
- Combine all ingredients except lemon juice, 2 tsp. curry powder, and green beans in a 4-5 quart slow cooker. Cover and cook on low for 7-8 hours until lentils, and squash are tender when tested with knife.
- Increase heat to high setting. Stir in lemon juice mixed with the second amount of curry powder, and thawed green beans.
- Cover and cook for 10-15 minutes until mixture is thoroughly heated and beans are tender. 6 servings
- If you have a new hotter cooking crockpot cook on low for 6-8 hours until lentils and potatoes are tender. If the recipe is ‘mush’ you cooked it too long. And always season food to taste. Since, as I have explained before, the crockpot mutes spices, so you may need to add more curry powder and cumin before you serve it.
