Thai Butternut Lentil Soup (Edit recipe)

The title is long but this delicious soup comes together quite quickly. Full of nutrient dense vegetables and lentils you will get a hearty meal in this one pot soup.

I find that once the weather turns from hot to warm I want soup. I still have to eat it with the air conditioning on, but hey, it's fall in Hawaii. Lentils are a nutritious inexpensive food and they are full of protein, fiber, potassium, and iron.

This recipe is very easy to double and freeze if you enjoy batch cooking. Put into an air-tight container and freeze for up to 2 months. You can easily make this vegan by using vegetable stock, I've done that and it's yummy.

15 minutes

35 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	291
Fat:	23 g
Carbohydrates:	14 g
Protein:	7 g
Cholesterol:	0 g
Sodium:	52 mg
Fiber:	6 g
Sugars:	3 g
Calculated per serving.

by Aloha Healthy Eats

View original recipe

Serves: 4

Ingredients

1 Tbsp Coconut Oil, Olive oil is fine too
.5 whole Yellow Onion, diced
2 whole Carrots, diced
2 whole Celery, diced
4 cups Butternut Squash, small cubes
2 cloves Garlic, minced
1 tsp Ginger Root, minced
1 Tbsp Curry Powder
16 oz Coconut Milk, full fat
1 cup Low Sodium (Bare Bones) Chicken Bone Broth, or vegetable broth
.5 cup Water
.5 cup Lentils (dried), brown is preferred, rinsed and sorted

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a Dutch oven sauté the onion, carrots, celery, and butternut squash in the oil for 5-6 minutes on medium heat.
Add the garlic, ginger, and curry powder and stir to combine. Let cook for 2-3 minutes more.
Add the coconut milk and broth. Let cook on medium to medium-high heat until all vegetables are soft.
Test with a fork, once they are soft using an emersion blender blend up into a smooth puree.
Add the lentils and bring to boil on medium-high heat.
Cover and let simmer on low for about 20 minutes, stirring periodically.
You can add a little more broth or water if you’d like it a thinner consistency.
Salt and pepper to taste. Serve and enjoy.

Notes

This dish can easily be made vegetarian by using vegetable broth. Or if you want to add meat ground pork or chicken is a delicious addition. You can use any color lentil I just prefer the end result with the brown, but all work great.