Ingredients
- 2 cups brown lentils
- 1 large yellow onion, chopped
- 1 Tbsp. canola oil
- 4 cups squash, peeled and cubed
- 1½ cups low-sodium vegetable broth
- 1½ Tbsp. red curry paste
- 2 tsp. curry powder
- ½ tsp. turmeric
- ½ tsp. salt
- ½ tsp. cayenne pepper
- Dash of cinnamon
- ½ cup light coconut milk
- 2 large tomatoes, diced
Tip: Screenshot this list for easy reference while shopping
Instructions
- Cook the lentils in a large pot of boiling water until tender (35-40 minutes). Drain and set aside.
- While the lentils are cooking, sauté onion in oil over medium heat until soft (5-8 minutes). Add squash and vegetable broth. Simmer, covered, until squash is soft (15-20 minutes).
- Using an immersion blender or working in small batches with a kitchen towel loosely covering the open vent of a regular blender, puree the squash mixture until smooth. Whisk in curry paste, curry powder, turmeric, salt, cayenne, cinnamon, and coconut milk.
- Stir in cooked lentils and tomatoes. Simmer together to combine flavors (10 minutes). Serve hot