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Photo: Jacob Fox
Active Time:25 minsTotal Time:50 minsServings:4Jump to Nutrition Facts
Active Time:25 minsTotal Time:50 minsServings:4
Active Time:25 mins
Active Time:
25 mins
Total Time:50 mins
Total Time:
50 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3tablespoonsextra-virgin olive oil, divided1mediumonion, finely chopped2mediumcarrots, finely chopped1mediumparsnip, peeled and finely chopped4cupspeeled diced acorn squashorbutternut squash1mediumgreen apple, peeled and finely chopped1tablespooncurry powder3clovesgarlic, minced, divided1teaspoongrated fresh ginger4cupslow-sodium vegetable broth1(14 ounce) canno-salt-added diced tomatoes½cupred lentils, picked over and rinsed2whole-wheat naan flatbreads, halved¼cupchopped fresh cilantro, plus more for garnish
Cook Mode(Keep screen awake)
Ingredients
3tablespoonsextra-virgin olive oil, divided
1mediumonion, finely chopped
2mediumcarrots, finely chopped
1mediumparsnip, peeled and finely chopped
4cupspeeled diced acorn squashorbutternut squash
1mediumgreen apple, peeled and finely chopped
1tablespooncurry powder
3clovesgarlic, minced, divided
1teaspoongrated fresh ginger
4cupslow-sodium vegetable broth
1(14 ounce) canno-salt-added diced tomatoes
½cupred lentils, picked over and rinsed
2whole-wheat naan flatbreads, halved
¼cupchopped fresh cilantro, plus more for garnish
DirectionsPreheat oven to 375°F. Line a baking sheet with foil.Heat 2 tablespoons oil in a large saucepan over medium heat until shimmering. Add onion, carrots and parsnip and cook until the onions are translucent, about 6 minutes. Add squash, apple, curry powder, 2 cloves garlic and ginger and cook, stirring, until fragrant, 1 to 2 minutes. Add broth, tomatoes and lentils and stir to combine. Bring to a boil. Reduce heat to maintain a low simmer, cover and cook until the squash and lentils are tender, about 20 minutes.Meanwhile, brush one side of each naan with the remaining 1 tablespoon oil. Sprinkle with the remaining 1 clove garlic and place on the prepared baking sheet. Bake until warmed, 5 to 6 minutes. Remove from oven and sprinkle with cilantro.Gently mash some of the soup with a potato masher to achieve desired consistency.(Alternatively, transfer half the soup to a blender and puree. Use caution when blending hot liquids.)Garnish the soup with cilantro and serve with the naan.To make aheadRefrigerate for up to 4 days.Originally appeared: EatingWell Magazine, December 2021; updated December 2022
Directions
Preheat oven to 375°F. Line a baking sheet with foil.Heat 2 tablespoons oil in a large saucepan over medium heat until shimmering. Add onion, carrots and parsnip and cook until the onions are translucent, about 6 minutes. Add squash, apple, curry powder, 2 cloves garlic and ginger and cook, stirring, until fragrant, 1 to 2 minutes. Add broth, tomatoes and lentils and stir to combine. Bring to a boil. Reduce heat to maintain a low simmer, cover and cook until the squash and lentils are tender, about 20 minutes.Meanwhile, brush one side of each naan with the remaining 1 tablespoon oil. Sprinkle with the remaining 1 clove garlic and place on the prepared baking sheet. Bake until warmed, 5 to 6 minutes. Remove from oven and sprinkle with cilantro.Gently mash some of the soup with a potato masher to achieve desired consistency.(Alternatively, transfer half the soup to a blender and puree. Use caution when blending hot liquids.)Garnish the soup with cilantro and serve with the naan.To make aheadRefrigerate for up to 4 days.
Preheat oven to 375°F. Line a baking sheet with foil.
Heat 2 tablespoons oil in a large saucepan over medium heat until shimmering. Add onion, carrots and parsnip and cook until the onions are translucent, about 6 minutes. Add squash, apple, curry powder, 2 cloves garlic and ginger and cook, stirring, until fragrant, 1 to 2 minutes. Add broth, tomatoes and lentils and stir to combine. Bring to a boil. Reduce heat to maintain a low simmer, cover and cook until the squash and lentils are tender, about 20 minutes.
Meanwhile, brush one side of each naan with the remaining 1 tablespoon oil. Sprinkle with the remaining 1 clove garlic and place on the prepared baking sheet. Bake until warmed, 5 to 6 minutes. Remove from oven and sprinkle with cilantro.
Gently mash some of the soup with a potato masher to achieve desired consistency.(Alternatively, transfer half the soup to a blender and puree. Use caution when blending hot liquids.)Garnish the soup with cilantro and serve with the naan.
To make ahead
Refrigerate for up to 4 days.
Originally appeared: EatingWell Magazine, December 2021; updated December 2022
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Nutrition Facts(per serving)487Calories15gFat76gCarbs14gProtein
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.
