Hearty Curried Winter Squash and Lentil Soup

Recipe Collection: Dinner

Hearty Curried Winter Squash and Lentil Soup warms up your winter days with a vegetarian fusion dish that combines the earthy flavors of squash and lentils with aromatic spices like turmeric and cumin. This comforting soup is free from common allergens, making it a perfect choice for everyone. Its rich texture and vibrant taste make it versatile for lunch or dinner, pairing beautifully with crusty bread or a fresh salad.

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Overview

This Fragrant Curried Winter Squash and Lentil Soup is a heartwarming dish perfect for chilly days. It combines the rich flavors of squash, lentils, and corn with aromatic spices like turmeric and cumin, creating a satisfying and nourishing meal. This soup is a delightful blend of textures and flavors, making it a comforting choice for any winter meal.

Diet Type

Vegetarian

Allergies

None

Cuisine

Fusion

Serving Size: 7

Cooking Time: 90 minutes

Ingredients

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

Steps

1. Preheat your oven to 350°F (175°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Place the squash 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. Once cooled, 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 minced 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 dry lentils. Bring the mixture to a boil, then reduce the heat to a simmer.
5. Add the canned diced tomatoes with their juice to the pot. Stir well to combine.
6. 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.
7. 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.
8. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh herbs if desired. Enjoy your fragrant and hearty winter soup!

Enjoy your homemade Hearty Curried Winter Squash and Lentil Soup!