Curry Butternut Squash Lentil Soup
Healing Curry Butternut Squash Lentil Soup nourishing, vegan, and packed with protein + anti-inflammatory ingredients.
it’s such a good way to fill up with lots of veg in a very delicious way! Also perfect for making in big batches and keeping in the fridge/freezer for easy meals.
About Time:
- Prep Time: 15 mins
- Cook Time: 50 mins
- Total Time: 1 hour 5 mins
- Yield: Serves 4
- Slimming World: Free
Ingredients:
- 200g: of red split lentils, thoroughly rinsed
- 1 butternut squash, peeled, deseeded, and cut into 2cm chunks (or 800-900g: of prepped
- butternut squash chunks)
- ½ teaspoon: of ground turmeric
- 1 tablespoon: of medium curry powder (Note: Be cautious of spice blends with added ingredients like sugar, oil, or starch, as they may affect your weight loss. Count ½ Syn per level teaspoon or 1½ Syns per level tablespoon.)
- 1 liter: of hot vegetable stock suitable for vegans
- A 6cm piece: of fresh root ginger, peeled and finely grated
- 2 : crushed garlic cloves
- 1 tablespoon: of black or brown mustard seeds
- 1 tablespoon: of cumin seeds
- 1 tablespoon: of coriander seeds, lightly crushed
- Juice: of 1 unwaxed lemon
- 1: finely chopped green chili, for serving
- ¾ small pack: of fresh mint, with finely sliced leaves, for serving
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