Recipe Category: Lunch
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Ingredients
Makes 4 servings
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 medium butternut squash, peeled and diced
- 1 garlic clove, minced
- 1 tablespoon minced fresh ginger
- 1 tablespoon hot or mild curry powder
- 1 (14.5-ounce) can crushed tomatoes
- 1 cup red lentils, picked over, rinsed and drained
- 5 cups vegetable broth or water
- salt and freshly ground black pepper
- 3 cups chopped stemmed Swiss chard
Method
- In a large soup pot, heat the oil over medium heat
- Add the onion, squash and garlic
- Cover and cook until softened, about 10 minutes
- Stir in the ginger and curry powder, then add the tomatoes, lentils, broth and salt and pepper to taste
- Bring to boil, then reduce heat to low and simmer, uncovered, until the lentils and vegetables are tender, stirring occasionally, about 45 minutes
- About 15 minutes before serving, stir in the chard
- Taste, adjusting seasonings if necessary and serve
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