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Cook Time:35 minsAdditional Time:25 minsTotal Time:1 hrServings:6Yield:6 servings, 1 2/3 cups eachJump to Nutrition Facts
Cook Time:35 minsAdditional Time:25 minsTotal Time:1 hrServings:6Yield:6 servings, 1 2/3 cups each
Cook Time:35 mins
Cook Time:
35 mins
Additional Time:25 mins
Additional Time:
25 mins
Total Time:1 hr
Total Time:
1 hr
Servings:6
Servings:
6
Yield:6 servings, 1 2/3 cups each
Yield:
6 servings, 1 2/3 cups each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonscoconut oil or canola oil1teaspoonbrown mustard seeds1teaspooncumin seeds12fresh curry leaves (see Tip) or 1 large bay leaf1medium onion, finely chopped1serrano chile, finely diced3tablespoonsfinely chopped fresh ginger4 medium cloves garlic, finely chopped4 ½cupswater1 ½cupsred lentils (see Tip), rinsed1 (14 ounce) can “lite” coconut milk1 ½teaspoonssalt1teaspoonground turmeric2 ½cupscubed peeled butternut squash2 cups cauliflower florets (1-inch)1large Yukon Gold potato (about 8 ounces), cut into 1/2-inch chunks1teaspoongaram masala2tablespoonslime juice
Cook Mode(Keep screen awake)
Ingredients
2tablespoonscoconut oil or canola oil
1teaspoonbrown mustard seeds
1teaspooncumin seeds
12fresh curry leaves (see Tip) or 1 large bay leaf
1medium onion, finely chopped
1serrano chile, finely diced
3tablespoonsfinely chopped fresh ginger
4 medium cloves garlic, finely chopped
4 ½cupswater
1 ½cupsred lentils (see Tip), rinsed
1 (14 ounce) can “lite” coconut milk
1 ½teaspoonssalt
1teaspoonground turmeric
2 ½cupscubed peeled butternut squash
2 cups cauliflower florets (1-inch)
1large Yukon Gold potato (about 8 ounces), cut into 1/2-inch chunks
1teaspoongaram masala
2tablespoonslime juice
DirectionsHeat oil over medium-high heat in a large pot. Add mustard seeds, cumin seeds and curry leaves (if using) and cook until the seeds begin to pop, about 20 seconds. Add onion, chile, ginger and garlic and cook, stirring occasionally, until the onion is starting to brown, about 5 minutes.Add bay leaf (if using), water, lentils, coconut milk, salt and turmeric to the pot. Bring to a boil, stirring frequently to make sure the lentils don’t stick to the bottom. Add squash, cauliflower and potato; return to a boil. Reduce heat to a simmer and cook, uncovered, stirring occasionally, until the vegetables are just tender when pierced with a fork, 20 to 25 minutes.Remove from heat; stir in garam masala and lime juice.TipsTips:Find fresh curry leaves in the produce section (and sometimes in the freezer) at Asian markets. Any unused leaves can be frozen, airtight, for up to 2 months.Red lentils are excellent in soups, salads and vegetarian stews. You can find them in the natural-foods section of your supermarket or in natural-foods stores.Originally appeared: EatingWell Magazine, Soup Cookbook
Directions
Heat oil over medium-high heat in a large pot. Add mustard seeds, cumin seeds and curry leaves (if using) and cook until the seeds begin to pop, about 20 seconds. Add onion, chile, ginger and garlic and cook, stirring occasionally, until the onion is starting to brown, about 5 minutes.Add bay leaf (if using), water, lentils, coconut milk, salt and turmeric to the pot. Bring to a boil, stirring frequently to make sure the lentils don’t stick to the bottom. Add squash, cauliflower and potato; return to a boil. Reduce heat to a simmer and cook, uncovered, stirring occasionally, until the vegetables are just tender when pierced with a fork, 20 to 25 minutes.Remove from heat; stir in garam masala and lime juice.TipsTips:Find fresh curry leaves in the produce section (and sometimes in the freezer) at Asian markets. Any unused leaves can be frozen, airtight, for up to 2 months.Red lentils are excellent in soups, salads and vegetarian stews. You can find them in the natural-foods section of your supermarket or in natural-foods stores.
Heat oil over medium-high heat in a large pot. Add mustard seeds, cumin seeds and curry leaves (if using) and cook until the seeds begin to pop, about 20 seconds. Add onion, chile, ginger and garlic and cook, stirring occasionally, until the onion is starting to brown, about 5 minutes.
Add bay leaf (if using), water, lentils, coconut milk, salt and turmeric to the pot. Bring to a boil, stirring frequently to make sure the lentils don’t stick to the bottom. Add squash, cauliflower and potato; return to a boil. Reduce heat to a simmer and cook, uncovered, stirring occasionally, until the vegetables are just tender when pierced with a fork, 20 to 25 minutes.
Remove from heat; stir in garam masala and lime juice.
Tips
Tips:Find fresh curry leaves in the produce section (and sometimes in the freezer) at Asian markets. Any unused leaves can be frozen, airtight, for up to 2 months.
Red lentils are excellent in soups, salads and vegetarian stews. You can find them in the natural-foods section of your supermarket or in natural-foods stores.
Originally appeared: EatingWell Magazine, Soup Cookbook
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Nutrition Facts(per serving)342Calories11gFat50gCarbs15gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
