Aromatic Spiced Squash and Lentil Soup

Recipe Collection: Dinner

Aromatic Spiced Squash and Lentil Soup warms up your day with a vegetarian fusion dish that combines the rich flavors of squash with earthy lentils and vibrant spices like turmeric and cumin. This comforting soup is perfect for chilly days and is free from common allergens, making it a safe choice for everyone.

With its hearty texture and aromatic profile, this soup is versatile enough to be enjoyed as a main course or a side dish. Perfect for meal prep, you can easily select this recipe from the easyChef Pro App, which offers personalized recommendations, AI-powered pantry tracking, and a smart shopping list for the best prices. Organize your ingredients and follow our step-by-step guide to create this delicious soup today!

Overview

This Spiced Squash and Lentil Soup is a comforting and hearty dish perfect for chilly days. Infused with aromatic spices like turmeric and cumin, this soup combines the richness of squash with the earthy flavors of lentils and corn. It's a satisfying meal that will warm you from the inside out.

Diet Type

Vegetarian

Allergies

None

Cuisine

Fusion

Serving Size: 7

Cooking Time: 90 minutes

Ingredients

• 1 Small spaghetti squash, shredded
• 1 Medium onion, minced
• 3 Cloves garlic, minced
• 1 Tablespoon (tbsp) olive oil
• 1.5 Teaspoons (tsp) curry powder
• 1 Teaspoon (tsp) ground cumin
• 1 Teaspoon (tsp) ground turmeric
• 8 Cups vegetable stock
• 0.25 Cups dry lentils
• 28 Ounces (oz) can diced tomatoes with juice
• 0.25 Cups uncooked white rice
• 1 Cup frozen corn
• 0.25 Cups elbow macaroni

Steps

1. Preheat your oven to 350 degrees F (175 degrees C). Cut the spaghetti squash in half and place it cut side down in a lightly oiled baking pan. Bake for 30 minutes or until a sharp knife can be inserted with only a little resistance. Remove from the oven and let it cool until it can be handled. Shred the squash with a fork and set aside.
2. In a large soup pot, heat the olive oil over medium heat. Add the minced onion and garlic, sautéing until the onion becomes translucent.
3. Stir in the curry powder, cumin, and turmeric, allowing the spices to bloom for about 1 minute.
4. Pour in the vegetable stock and add the lentils. Bring the mixture to a boil, then reduce the heat to a simmer.
5. Add the diced tomatoes with their juice to the pot. If using brown rice, add it 10 minutes after the lentils. If using white rice, add it after 25 minutes along with the frozen corn.
6. After 35 minutes of simmering, add the elbow macaroni and the shredded spaghetti squash. Continue to simmer until the rice and pasta are fully cooked, about 10-15 minutes more.
7. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh herbs if desired. Enjoy your hearty and aromatic soup!

Enjoy your homemade Aromatic Spiced Squash and Lentil Soup!