Curried Lentil & Squash Soup

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)
  1. 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.
  2. Increase heat to high setting. Stir in lemon juice mixed with the second amount of curry powder, and thawed green beans.
  3. Cover and cook for 10-15 minutes until mixture is thoroughly heated and beans are tender. 6 servings
  4. 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.