I don't normally post recipes, but this is a good one. It's tasty and it's good for you - low fat, gluten free and vegan. It also happens to be loved by my children. I have to confess, when I first made it, I didn't offer them any since none of them like squash. But once I was enjoying it, they all wanted a taste and then they all wanted a bowl. "What is it?" asked my then two year old. "It's a very tasty soup" was my reply. That's what we call it around here - a very tasty soup. It's very mild, with subtle Indian cuisine aroma. If you prefer bolder flavors, fell free to add cayenne pepper or you favorite hot sauce. It's also cooked in a slow cooker, that magical pot where you just throw everything together in the morning and have a perfect meal ready by supper time.
Ingredients:
1 cup dry lentils
1 small butternut squash, peeled and cut into bite size chunks
1 carrot, chopped
1 onion, chopped
2-3 cloves garlic, minced
1 teaspoon garam masala (widely available, mine came from Target)
4 cups vegetable broth (or chicken broth) or water, if water used add salt and pepper to taste
Method:
In a slow cooker place lentils, squash, onion, carrot. Add garlic and garam masala. Pour broth or water over all. Cover and cook on low heat setting for 8-9 hours, high heat setting for 4-5 hours. Enjoy!
Ingredients:
1 cup dry lentils
1 small butternut squash, peeled and cut into bite size chunks
1 carrot, chopped
1 onion, chopped
2-3 cloves garlic, minced
1 teaspoon garam masala (widely available, mine came from Target)
4 cups vegetable broth (or chicken broth) or water, if water used add salt and pepper to taste
Method:
In a slow cooker place lentils, squash, onion, carrot. Add garlic and garam masala. Pour broth or water over all. Cover and cook on low heat setting for 8-9 hours, high heat setting for 4-5 hours. Enjoy!
o, I remember this soup! Very very tasty indeed. and such a simple list of ingredients (surprising). Now, given it is a season for pumpkins, I want to make it asap, but I need to ask for your help on the following: what can I substitute the spices with (I don't have this Indian spice mix and I want smth less strong). and how long should I cook the soup if I don't have the slow-cooker? thank you!!!!
ReplyDeleteSo I wrote a comment yesterday that my annoying phone did not wanted to post..... BUT I love your ingredients photo and it sounds soooo good. I was actually looking for slow cookers the other day but gave up because of the enormous amounts to choose from. Which one do you have (if you recommend it?)
ReplyDeleteAnd on another note....am I an no-reply commenter again??
And great new look for the blog....turned out the blog redecorating was contagious ;-))
In Chile at least once per week we eat legumes. Specially on Monday to start good the week. My favorite plate is this one. You can add in the last cook minutes rice or Ferro but more time for this one.
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