Spiced Butternut Lentil Curry

This flavorful, aromatic soup is packed with nourishing ingredients and loaded with plant protein and fiber. It can be made on the stovetop or in the slow cooker for a weekday meal. This recipe freezes well, so its perfect for the meal-prep lineup.

SERVES: 4 PREP TIME: 20 minutes COOK TIME: 30 minutes

Asian inspired flavors contain powerful antioxidants

Include ginger, garlic, coconut, curry, butternut and lentils for optimal health

Ingredients

• 1 teaspoon coconut or olive oil

• 1 tablespoon of minced garlic or garlic paste

• 1 tablespoon of minced ginger or ginger paste

• ¾ cup diced onion

• ½ cup carrot, thinly sliced or diced

• 1 medium butternut squash, peeled and diced (5-6 cups) OR 2-12 oz. packages frozen butternut squash (thawed)

• 1 ½ tablespoon yellow curry powder

• 4 cups low-sodium vegetable broth

• 1 (15 oz.) can light coconut milk

• 1 cup red lentils, rinsed and sorted

• 2 tablespoons creamy peanut butter or cashew butter

• ¾ teaspoon salt or more to taste

• Black pepper, to taste

• 3 cups fresh spinach, roughly chopped

Instructions

1. Heat a large pot or Dutch oven over medium heat, add coconut or olive oil. Add the garlic, ginger and onions and cook for 3-5 minutes until onions begin to soften.

2. Add the carrot and butternut squash cubes and curry powder.  Cook for another minute then add the vegetable broth, coconut milk, lentils and nut butter.

3. Cook for 20-25 minutes or until the lentils and butternut have softened.

4. Blend the soup using an immersion blender or regular blender in small batches.  Make sure to let the steam escape by placing a clean dish towel over the lid (remove the plug) of the blender jar.  Start with a slow speed and increase slowly.  Blend as smooth as you’d like.

5. Pour the soup back into the pot and add the spinach.  Cook until just wilted. Season with salt and pepper.  Add more nut butter or a squeeze of fresh lemon juice for more flavor. 

Tips:  To cut down on prep time, use ginger and garlic paste (found in produce section of most grocery stores), frozen diced onion and frozen butternut squash.

Add your favorite herbs or spices or kick up the heat with some cayenne or hot sauce.

Use diced sweet potato or pumpkin in place of the butternut squash.

To make in a slow cooker: cook all ingredients (except spinach) on low for 4-6 hours.  Puree in batches and return to the pot.  Add the spinach and cook until just wilted. Add salt and pepper to taste.