アリ・ラーターのインスタグラム(alilarter) - 3月20日 03時59分

Although I love my steaks, I equally enjoy playing around with meatless recipes- especially as winter turns to spring. I developed this recipe as a kickstart to your week!
The creaminess this soup develops when you allow it to cook down balances against the spiciness offered by the lemongrass and the turmeric, and you end up with a hearty, yet shockingly healthy (look at that ingredients list!) soup that can wow for days. When I prepare this, I make double the recipe, and freeze half for last minute meals with substance and style.⠀
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CURRIED LENTIL SOUP WITH BUTTERNUT SQUASH⠀
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Ingredients:⠀
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1 Butternut Squash, peeled and chopped⠀
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1 Tbls. Curry⠀
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1 tsp. Turmeric⠀
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1 Tbls. Salt⠀
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1 tsp. Cumin⠀
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1 Tbls. Coconut Oil (or more if needed).⠀
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1 Onion – diced⠀
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4 cloves Garlic – diced⠀
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1 Can light Coconut Milk⠀
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2 Stalks Lemon Grass cut in half lengthwise⠀
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6 cups Vegetable Broth⠀
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1 ½ cups Red Lentils⠀
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1 bunch Kale⠀
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Lemon Juice⠀
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Salt⠀
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Pepper⠀
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Heat a soup pot to medium heat. While stirring constantly add curry, tumeric, salt, and cumin, and toast for 1 minute. Add coconut oil, onions, and butternut squash and sauté until slightly golden brown and aromatic, about 15 minutes. Add garlic and lemongrass, and continue to sauté for one more minute. Add coconut milk, vegetable broth and lentils and bring to a boil then turn down to a simmer. Cover and cook for 20 minutes. Add Kale, and cook for about 20 more minutes, or until the soup has adopted a stew-like consistency.⠀
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Flavor with lemon juice, salt, and pepper.⠀
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Serve and top with fresh cilantro.⠀
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Cooking Time: 1 Hour⠀
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Serves: 4-6⠀
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#CurriedLentilSoupwithButternutSquash #recipeoftheday #meatfreemonday #veganrecipes #kitchenrevelry ?by @amyneunsinger

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