From 430490952c4f1ccdfce10181650ed2b56f490087 Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Wed, 29 Nov 2023 12:42:57 +1100 Subject: latest export --- Recipes/Curried Squash, Lentil & Coconut Soup.html | 188 +++++++++++++++++++++ 1 file changed, 188 insertions(+) create mode 100644 Recipes/Curried Squash, Lentil & Coconut Soup.html (limited to 'Recipes/Curried Squash, Lentil & Coconut Soup.html') diff --git a/Recipes/Curried Squash, Lentil & Coconut Soup.html b/Recipes/Curried Squash, Lentil & Coconut Soup.html new file mode 100644 index 0000000..f486c4d --- /dev/null +++ b/Recipes/Curried Squash, Lentil & Coconut Soup.html @@ -0,0 +1,188 @@ + + + + + + + + +
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Curried Squash, Lentil & Coconut Soup

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+ + + Prep Time: 10 mins + Cook Time: 25 mins + Servings: Serves 6 + + + Source: + + +

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Ingredients

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1 tbsp olive oil

1 butternut squash, peeled, deseeded and diced

200g carrot, diced

1 tbsp curry powder containing turmeric

100g red lentil

700ml low-sodium vegetable stock

1 can reduced-fat coconut milk

coriander and naan bread, to serve

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Directions

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Heat the oil in a large saucepan, add the squash and carrots, sizzle for 1 min, then stir in the curry powder and cook for 1 min more. Tip in the lentils, the vegetable stock and coconut milk and give everything a good stir. Bring to the boil, then turn the heat down and simmer for 15-18 mins until everything is tender.

Using a hand blender or in a food processor, blitz until as smooth as you like. Season and serve scattered with roughly chopped coriander and some naan bread alongside.

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Nutrition

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kcal

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