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Categories:
olive oil onion clove garlic curry powder vegetable stock butternut squash red lentils yogurt cilantro
Viewed: 18 - Published at: 7 years agoIngredients
- 1 tbsp olive oil
- 1 None onion, finely chopped
- 1 clove garlic, minced
- 2 tsp Madras curry powder
- 5 cups vegetable stock
- 3 1/4 lb butternut squash, peeled, deseeded, cubed
- 3.5 oz red lentils
- None None plain yogurt, to serve
- None None fresh cilantro leaves, to serve
Method
- Heat oil in a large saucepan over high heat. Saute onion and garlic for 2-3 mins, until tender. Add curry powder. Cook, stirring, for 1 min. Add stock, squash and lentils. Bring to a boil, reduce heat and simmer, partially covered, for 15-20 mins, stirring occasionally, until squash is tender.
- Serve soup topped with yogurt and cilantro.
