Reviews (2)        Add Rating & Review     98 Ratings   5 star values:        30    4 star values:        39    3 star values:        18    2 star values:        8    1 star values:        3                Martha Stewart Member     Rating: Unrated       12/15/2010   Turned out great! A perfect weeknight meal - very flavorful and nourishing soup. Note that it does take time (about an hour and a half from start to finish) with all the peeling, chopping, etc. but it's worth it! And - 1 1/2 lbs of squash is about 3 cups diced.         Martha Stewart Member     Rating: Unrated       12/08/2007   This is a really easy dish

Back to Red Lentil and Squash Curry Soup All Reviews for Red Lentil and Squash Curry Soup - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Red Lentil and Squash Curry Soup Credit: Richard Gerhard Jung Recipe Summary Servings: 8

Ingredients Ingredient Checklist 2 teaspoons coarse salt 1 recipe Quick Curry Powder 12 ounces red lentils 2 tablespoons unsalted butter 1 onion, cut into 1/2-inch dice 4 cloves garlic, minced 1 tablespoon freshly grated ginger 1 butternut squash (about 1 1/2 pounds), peeled, seeded, and cut in 1/2-inch pieces Two 14 1/2-ounce cans low-sodium canned, or homemade, chicken stock, skimmed of fat 2 cups water

Gallery Red Lentil and Squash Curry Soup Credit: Richard Gerhard Jung

Recipe Summary Servings: 8

Red Lentil and Squash Curry Soup      Credit: Richard Gerhard Jung

Red Lentil and Squash Curry Soup

Credit: Richard Gerhard Jung

Red Lentil and Squash Curry Soup

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

Ingredients

Ingredients

  • 2 teaspoons coarse salt 1 recipe Quick Curry Powder 12 ounces red lentils 2 tablespoons unsalted butter 1 onion, cut into 1/2-inch dice 4 cloves garlic, minced 1 tablespoon freshly grated ginger 1 butternut squash (about 1 1/2 pounds), peeled, seeded, and cut in 1/2-inch pieces Two 14 1/2-ounce cans low-sodium canned, or homemade, chicken stock, skimmed of fat 2 cups water

Directions

Combine salt and curry powder; set aside. Rinse lentils; set aside. Heat butter in a large saucepan over medium heat. Add curry mixture; stir until fragrant, about 1 minute. Add onion, garlic, and ginger; cook until translucent, about 4 minutes. Add squash; cook until just beginning to soften, about 5 minutes. Add stock and water. Bring to a boil; reduce to a simmer. Cook until squash is tender, about 10 minutes. Stir in lentils; cook until soft, 10 to 15 minutes. Serve hot.

Reviews (2)

 Add Rating & Review     98 Ratings   5 star values:        30    4 star values:        39    3 star values:        18    2 star values:        8    1 star values:        3        

   Martha Stewart Member     Rating: Unrated       12/15/2010   Turned out great! A perfect weeknight meal - very flavorful and nourishing soup. Note that it does take time (about an hour and a half from start to finish) with all the peeling, chopping, etc. but it's worth it! And - 1 1/2 lbs of squash is about 3 cups diced.         Martha Stewart Member     Rating: Unrated       12/08/2007   This is a really easy dish

Reviews (2)

Add Rating & Review     98 Ratings   5 star values:        30    4 star values:        39    3 star values:        18    2 star values:        8    1 star values:        3

Add Rating & Review

98 Ratings 5 star values: 30 4 star values: 39 3 star values: 18 2 star values: 8 1 star values: 3

98 Ratings 5 star values: 30 4 star values: 39 3 star values: 18 2 star values: 8 1 star values: 3

98 Ratings 5 star values: 30 4 star values: 39 3 star values: 18 2 star values: 8 1 star values: 3

  • 5 star values: 30 4 star values: 39 3 star values: 18 2 star values: 8 1 star values: 3

    Martha Stewart Member     Rating: Unrated       12/15/2010   Turned out great! A perfect weeknight meal - very flavorful and nourishing soup. Note that it does take time (about an hour and a half from start to finish) with all the peeling, chopping, etc. but it's worth it! And - 1 1/2 lbs of squash is about 3 cups diced.  

Martha Stewart Member     Rating: Unrated       12/08/2007   This is a really easy dish

    Martha Stewart Member

    Rating: Unrated 12/15/2010

Turned out great! A perfect weeknight meal - very flavorful and nourishing soup. Note that it does take time (about an hour and a half from start to finish) with all the peeling, chopping, etc. but it’s worth it! And - 1 1/2 lbs of squash is about 3 cups diced.

Rating: Unrated

Rating: Unrated 12/08/2007

This is a really easy dish

All Reviews for Red Lentil and Squash Curry Soup

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Red Lentil and Squash Curry Soup

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest