["full"]=> good to know the info about the carrots! 3. I made this soup a couple of weeks ago and it is PHENOMENAL! Preheat the oven to 400F. array(3) { Meanwhile heat a soup pot over medium heat. Chop the fennel and onion, and peel the garlic cloves (leave the cloves whole). Add the onion, salt, and several grinds of fresh pepper and saut until soft, 5 to 8 minutes. Add in the butternut squash, cumin, smoked paprika, coriander, turmeric, kosher salt and black pepper. Add in the butternut squash and a good pinch of salt and saute for another 3-4 minutes. In a large pot over medium heat, heat the olive oil; add the leeks or onions and saut until softened, about 4 to 5 minutes. 5. Even if winter is over Ill still be making it and very much recommend you try it. Instructions. Add the butternut squash and sweat for a few minutes until beginning to soften. 3. Because cod is a mild yet meaty white fish, it takes on the flavors of ingredients in the dish. Cut the squash in half crosswise, separating the "bulb" from the "tube." Slice the stem and the bottom of the bulb off and stand both pieces on a flat surface. The best part; I have left overs for the whole week! #gofurther, I made this 3x already, wow is it good! Add squash, chicken broth, curry powder, honey, white pepper, and cayenne pepper and bring to a boil. Add in the tomatoes and lentils. Bring to the boil, then reduce the heat to a simmer and cook, covered, for 25 mins or until the squash is soft. Add garlic cloves and continue to cook (about 2 minutes), stirring to keep garlic from burning. Per Serving:Calories: 238; Fat: 4g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 158mg; Carbohydrate: 44g; Fiber: 11g; Sugars: 1g; Protein: 2g, Nutrition Bonus: Vitamin A: 265%; Vitamin C: 58%; Calcium: 17%; Iron: 23%. Thanks Bonnie for the question. Enjoy! The recipe on the meal plan is in fact the Butternut Squash Lentil Soup that the link goes to. Add in the vegetable broth, carrots, butternut squash, lentils, smoked paprika, cumin, and curry powder. Oil baking sheet. Serve alongside some baguette and enjoy! Add the butternut squash or pumpkin, coconut milk, lentils, water and salt. Scoop out all of the seeds and pulp. The butternut squash adds a nutty sweetness, the carrot adds that depth of root flavour, and the red lentil adds some texture with a punch of protein in the broth of onions and garlic. This soup provides so many nutritional benefits! Roast the squash Preheat the oven to @375 degrees F. Grease a baking dish. Pour over the stock and season to taste. 3/4 cup chopped onion (1/2 a medium sized onion), 1 tsp lemon & herbs mix (or a squeeze of lemon with herbs or your choice), 8 cups water/vegetable broth (low-sodium), 1/2 cup red lentils, picked through for any rocks or other bits, 1 small butternut squash, peeled and diced to 1/2 inch cubes, 3 small carrots, chopped smaller than the butternut squash (or else they take longer to cook). Turn the heat off the pot. Must Make Gluten Free Vegan Fall Recipes Light Orange Bean. 3. Bring the mixture to a simmer and cook, stirring occasionally, for 15 to 20 minutes so the flavors have a chance to meld. ["thumb"]=> STEP 3. Place cooked lentils and quinoa in a large bowl, season with the remainder of spices and a little more salt. Add yellow curry powder and turmeric, cook for 30 seconds and immediately add coconut milk, veg broth, lentils, and cashew butter. Cut into 1" pieces and use them in the recipe. This helps to fund this website. +The material on this site is provided for educational purposes only, and is not to be used for medical advice, diagnosis or treatment. Pour in broth and simmer, covered, until the vegetables are very tender, about 22 . In a large pot, heat the olive oil on medium heat. Statements made on this site have not been evaluated by the Food and Drug Administration, and products sold on Further Food are not intended to diagnose, treat, cure or prevent any disease. Give it a gentle stir a few times during the cooking process. The added collagen makes this soup wonderfully soothing for the tummy. Season with salt and pepper and top with pumpkin seeds (optional). Add the garlic, sage, rosemary, and ginger. Your email address will not be published. Cover in foil and roast in the oven for 10-15 minutes. This soup has a great flavor profile, and the fiber in the lentils keep your energy sustained and your belly full! When its a cold afternoon and youre relaxing by the fire, there is nothing more appealing than having a hot, delicate drink. Lower to medium heat once it starts to boil and let simmer, covered, for about 40 minutes. Instructions. Helping you eat better, feel better, naturally. Put the split peas and lentils in a large soup pot with 4 1/2 cups of water. Step 2 - When the veg has browned a bit, add the garlic and saute for another minute. Add the rest of the ingredients and bring to a light simmer. Pour in the stock and bring to the boil. It smelled delicious when I walked through the door and tasted even better! 4. Lower heat and simmer for 30-40 minutes. Add a tablespoon of olive oil, the onion, celery, carrot, leek . Pour over the stock and season to taste. int(208) What's not awesome, is that usually burgers are served with buns made with white flour and high fructose corn syrup lade 30-day money back guarantee. Add all spices, broth, water, and lentils. Simmer, with the lid off, for 10-12 minutes, or until the lentils are soft. Pour in enough broth to cover the vegetables. olive oil. Then, trim an inch from the base of the squash, making it stand up straight and tall while you run the peeler from top to bottom. string(90) "https://www.furtherfood.com/wp-content/uploads/2014/11/squash-ingredient-edit1-150x150.jpg" Add the lentils and rice, reduce the heat to medium-low, then simmer, covered, for 30-45 minutes, or until the rice is cooked. This soup is chocked full of fiber, protein, and slow-burningit will keep you full longer. Add the squash, onion, celery, carrot, and apple and saut until the vegetables are golden, 10 to 12 minutes. In a large covered saucepan cook squash, carrots, and leek in hot butter over medium heat about 8 minutes, stirring occasionally. Add the squash, carrots, sweet potato, lentils and broth and simmer until the sweet potato and squash are tender. Place everything, except kale and vinegar, in your slow cooker. This is totally one of my go to recipes! In a large pot, saut the onion in 1 tablespoon of the butter over medium high heat until softened and starting to brown (about 3 minutes). Add coconut oil oil to a large pot or dutch oven and place over medium high heat. Add the kale and cook 7 minutes longer until the kale is tender. Add the carrots. Add in the onion and cook for 6-8 minutes or until beginning to turn translucent. While the presentation is often so fancy, in reality matcha lattes are easy to make. Red Lentil Butternut Squash And Coconut Curry Recipe Coconut Curry. Your email address will not be published. Start by slicing off the top and bottom 1/2-inch (including the stem) of the squash, and discard. Stir occasionally. ["attachment_id"]=> Roast The Vegetables. This should take about 20 minutes. array(3) { A must for this fall. Simmer for about 30 minutes, or until the lentils are tender. Looking for an easy weeknight dinner? Remove bay leaf and transfer about 50% of the soup, in batches if necessary, to a blender and blend until smooth. Return to the pan to reheat adding a little extra water or stck if it is too thick. Method. Stir in celery, onion and carrot and stir to coat. In a large stockpot, heat olive oil over medium heat. Instructions. Discard the peel. Stir in Further Food Collagen, then using a blender, lightly puree the soup, leaving it slightly chunky. Add the onion, garlic, ginger, celery, and salt. In a large skillet, heat oil over medium-high heat; saute onion, garlic and ginger until tender, 4-5 minutes. Not only is the squash flesh rich in soluble fiber to help lower cholesterol for heart health, the seeds are rich in iron, potassium, zinc and insoluble fiber to help prevent constipation . Add carrots, celery and squash and continue cooking for another 10 minutes. Cut into 1 pieces and use them in the recipe! Add the carrots and squash to a baking sheet and toss with 3 tablespoons olive oil, the balsamic vinegar, garlic powder, Italian seasoning, and salt & pepper. About halfway through cooking, cover the soup. Add the canned lentils, cinnamon, ginger and sage and cook for an additional 5 minutes. Margee Berry, White Salmon, Washington. On the other one arrange the carrot pieces, quartered onion (leave the root part intact), and garlic cloves in skin. Love the addition of lentils for extra protein! Start the day with a plate of brekkie heaven. Add in carrot and butternut squash cubes; saute for a few more minutes then add in the yellow curry powder and turmeric. enjoy and stay warm! Reduce the heat to low and let it simmer for 10 minutes or until the butternut squash is cooked through. Increase heat to medium-high, stir well and bring to a boil. Add in curry paste, garlic and spices and saute for a min. Use a vegetable peeler to peel away the skin from top to bottom. Reduce the heat, cover and simmer until halfway cooked, 20 minutes. 2. Just mix matcha with hot water and whisk well. As Im used to making a robust spicy brown and green lentils this was a challenge and I was surprised to see how my husband enjoyed two big bowls of this beautiful red lentil. As far as vegetables go, roasting them is THE BEST. Using an immersion blender, blend the soup until smooth and creamy. Lightly simmer, uncovered for about 20 minutes until the butternut squash and lentils are tender. Mix well to combine and pick up the tomato from the bottom of the pot. Add the canned lentils, cinnamon, ginger and sage and cook for an additional 5 minutes. Oil each half gently with olive oil or cooking spray, put face down on a cookie sheet and bake until tender (about 25-40 minutes). Cook for a minute or two until soft. Directions. Add the squash to the pan and simmer for a further 30 mins uncovered. Heat the olive oil in a large saucepan on a low heat. Remove from the heat and stir in the spinach. When cool enough to handle, scoop out roasted squash and set aside. Add the butternut squash, apple, red lentils, and broth. This has become a winter time favorite of mine! Preheat oven to 425 degrees. Drizzle everything with the oil and generously season with salt and pepper. Add the butternut and cook until tender, about 15 minutes more. I sliced my carrots into approx. Put the lentils, chickpeas and stock into the pan, bring to a gentle simmer and cook for 15 minutes, uncovered. 1/4" thick slices and the squash into about 3/4" pieces so everything cooks fairly evenly. Taste and blend in more salt and pepper, if necessary. Then, using a cooking spoon . 6. Add the spinach, 1 tablespoon of kosher salt, a few cracks of pepper, and 1.5 teaspoons oil. Stir in the squash and lentils. When the oil is hot add the diced pancetta and cook, stirring occasionally for 3-5 minutes until the pancetta renders its fat and starts to crisp. Statements made on this site have not been evaluated by the Food and Drug Administration, and products sold on Further Food are not intended to diagnose, treat, cure or prevent any disease. Scoop out all of the seeds and pulp. Stir in the squash and lentils. Sign up and get 15% off your first order! Third time however, I made a mistake and used 4 cups (a whole bag) of baby carrots, way too carroty!! Get an incredible amount of healthy nutrients with this Butternut Squash Lentil Carrot Soup with an added Collagen Boost! If y, Who's thinking about Valentine's Day already? Add all spices, broth, water, and lentils. Not only is the squash flesh rich in soluble fiber to help lower cholesterol for heart health, the seeds are rich in iron, potassium, zinc and insoluble fiber to help prevent constipation . } Add all remaining ingredients except cream and green onions. To freeze, leave to cool completely and transfer to large freezerproof bags. ["attachment_id"]=> I have it so often that while the vegetables will remain the same I will modify the seasoning by using different Indian curry powder mixes. 6. Instructions. Next, add the butternut squash and carrots and cook for 4-5 minutes or until they begin to soften. Add the squash, rosemary, thyme, bay leaves, lentils, and vegetable broth powder and water (or vegetable broth) to the pot. All rights reserved. In a large, heavy pot, combine the broth, squash, thyme, garlic, leeks and celery and bring to a boil. So good and healthy and filling right? } I will definitely be making it again. This is totally one of my go to recipes! Add vegetables and garlic and saute for 8 to 10 minutes. Add half the oil and salt and pepper and toss . }. This soup is not only delicious but extremely filling and satisfying! }, 1. Dont let the lightness of this soup fool you, it is filling. Bring to a boil, then lower heat to medium-low. First, prick it with a fork and give it 45 seconds in the microwave. I love it. Stir occasionally until the carrots are tender. Preheat oven to 375F. #gofurther. Cover and simmer over low heat for 45 minutes. And these are THE BEST roasted carrots. Because cod is a mild yet meaty white fish, it takes on the flavors of ingredients in the dish. Add the curry powder and cumin, stir and cook for 2-3 more minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes. Instructions. Using paring knife, remove peel from squash . When the tomatoes turn mushy, add the chopped veggies, vegetable stock/ water, red lentils, salt, amchur powder, garam masla and close the lid. Bring to a boil. Like traditional recipes, butternut squash is the foundation of the soup, but carrots give it sweetness and the lentils a satisfying protein boost. Lower heat and simmer for 30-40 minutes. Bring to a boil, then reduce to a simmer. Add all spices, broth, water, and lentils. Add in the garlic and saut another 30 secons. @disqus_kiOSeXNf82:disqus hahaglad you like it! Cook, stirring occasionally, until fragrant and lightly browned, 8 minutes or so. Add chicken broth and tomatoes. Cook over medium heat until softened, about 5-6 minutes. Place the onion, celery, and olive oil in a large soup pot. Add all spices, broth, water, and lentils. super filling & warming. Next, add the cubed butternut squash, sliced carrot, vegetable broth, and half of the dried thyme. Dont believe me? I let this soup cook in a crock pot yesterday while I was at work. Discard the bay leaf, season with salt and pepper, to taste. Peel and cut the butternut squash, carrots, and apple into large chunks. Reduce heat and simmer until vegetables and lentils are tender, stirring occasionally for about 1 hour. When I work with clients as a health coach, theyre always looking for new delicious ways to get more vegetables in their life whether they actual Matcha lattesare popping up on coffee and tea menus everywhere. 6. Pancakes are one of my favorite breakfasts and especially when I have a snow day! Add onion and garlic and saut until soft (about 8 minutes). Step 2. Take a large pot, on medium-high heat and add oil to it. Cook for 2 minutes. 150 grams lentils*, 100 grams brown rice**. string(81) "https://www.furtherfood.com/wp-content/uploads/2014/11/squash-ingredient-edit.jpg" ["thumb"]=> Add butternut squash. Make this soup once and youll be begging for more! I Penny Ritson - owner of Penny's Recipes - recommend products on this website for which I may receive a commission if you purchase the item. Garnish soup with cilantro, pinch of cayenne pepper, and salt as desired. I bet youll fall in love. Oil each half gently with olive oil or cooking spray, put face down on a cookie sheet and bake until tender (about 25-40 minutes). Instructions. 5. Instructions. Add vegetables and garlic and saute for 8 to 10 minutes. Fill a pot with 2 quarts of water and bring to a boil. Add the lentils. Stir, bring to the boil and simmer for about 30 minutes or until the vegetables and lentils are soft. string(5) "16724" we have a relative who lives alone and we like to pack up meals for her just to take out of the freezer when she is ready to eat. instructions. Once both are peeled, cut each piece in half, scoop out the seeds, and chop. Stir occasionally. } chicken broth, celery rib, medium carrot, vegetable oil, butternut squash and 10 more Butternut Squash Soup with Scallion Cream Flamingo Musings celery ribs, fresh ginger, carrot, onion, fresh thyme leaves and 8 more Add the squash, vegetable broth, lentils, thyme, oregano, and kosher salt, and bring to a boil. Serve alongside some baguette and enjoy! This soup provides so many nutritional benefits! Cook the onions, garlic and ginger for a few minutes, then stir in the spices. Add the bacon back in, the lentils, bay leaves, Italian seasoning and crushed red pepper. Cook on high for 3-4 hours or low for 6-8 hours. Step 1 - Heat up the olive oil in a saucepan and fry the cubed vegetables - squash, carrots, onions - and the ginger. In a medium skillet, heat the vegetable oil . Heat the oil in a large flameproof casserole dish or saucepan over a medium-high heat. Add cubed butternut squash, carrots chopped into cubes, celery, garlic cloves, bay leaves, and black peppercorns to this dish. Carefully scoop out 2 cups of the soup and add to a blender. Add the tumeric-heavy curry powder, the mild zing of of ground ginger, and a hefty dash of paprika. Make quick work of peeling butternut squash. Cut the root end of your garlic bulb and drizzle with some olive oil. In fact, collagen is essential to a healthy gut: collagen regulates stomach digestion, preventing an overly acidic environment that can lead to heartburn and ulcers. Cover and let simmer for 15 to 20 minutes or until the liquid has completely absorbed. Once the squash has been fully peeled, using a large knife, cut the squash in half horizontally. slow cooker. Preheat the oven to 350F Cut the squash in half lengthwise and scoop out the seeds and stringy center. Mix in the chopped mushrooms, cover and simmer for another 5 minutes. Add vegetables and garlic and saute for 8 to 10 minutes. I like to tell my foodie friends that this is the most mouth-watering delicious and most healthy butternut soup youll ever have. [1]=> Step 3 - Add all remaining ingredients - the water, bouillon powder, coconut milk, soy sauce, lemon juice and zest. Cook approximately six or seven minutes, or until the onions are translucent, and the veggies are soft. . Puree soup with an immersion blender until smooth. ["thumb"]=> Besides this recipe being easy and quick to make it is a perfect comfort food. Especially during this winter we just had. Add olive oil to a large Dutch oven and heat over medium heat. I just add cabbage and celery for added bulk and depth of flavor. Thank you for super dish. Add the spices to the pan with the onions and fry for another couple of minutes. Add the peeled and chopped butternut squash and carrot. Stir so that all the pieces are coated in the oil. Cool slightly. Add tomato paste, lentils and chicken broth. This pork dish is low in fat as it uses the loin, and is packed full of vegetables. This cod recipe is healthy and flavorful, bursting with healthy fats and lots of strong flavors. The spices like turmeric, cumin, cayenne give it a wonderful depth of flavor. Increase the heat to high and bring the soup to a rolling boil. 2 tablespoons extra virgin olive oil 5 cups butternut squash (peeled, seeded and chopped into 1-inch cubes) 4 carrots (chopped) 1 red onion (chopped) 3 garlic cloves (chopped) teaspoon turmeric teaspoon coriander 1 teaspoon ground cumin teaspoon cinnamon 4 cups low-sodium vegetable broth 2 cups water 1 cup of red lentils 3 heaping tablespoons Further Food Collagen 2 teaspoon salt (optional) teaspoon cayenne as garnish (optional) 2 teaspoon cilantro as garnish (chopped, optional). 5. In a large stockpot, heat olive oil over medium heat. Prepare 2 baking sheets. Blitz the soup with a stick blender until smooth, then season to taste. This soup freezes really well. enjoy and stay warm! Add carrots and garlic and saut for 3 to 4 minutes until softened. Cover and cook in high for 5-6 hours or in low for 6-7 hours (times may vary depending on your slow cooker). Loving this vitamin A stuffed soup during the cold season! Using a blender, lightly puree the soup, leaving it slightly chunky. Cook, covered, on low until vegetables are soft, 7-9 hours. Leave to sweat for 5 minutes in the saucepan. Add the garlic. Add the apples and vegetable stock and bring this to a boil. Add the bay leaves, butternut squash, carrot, and lentils and bring heat up to high until the soup starts to boil. Add vegetables and garlic and saute for 8 to 10 minutes. Simmer, covered, for 25 to 35 minutes or until vegetables are very tender. Raise the heat to high and bring to a boil. i also like playing around with the types and amounts of spices i add to give it a kick sometimes. Add the spices and mix well. There's something so comforting about winter and soup. Note:If you dont have vegetable broth, you can use bouillon and dissolve the equivalent in 4 cups of water, or just simply use water. ["full"]=> Puree with a hand blender or in a processor. Add the . +The material on this site is provided for educational purposes only, and is not to be used for medical advice, diagnosis or treatment. The delicious butternut squash and carrots are an incredible source of vitamin A, great for your vision and immune function. string(93) "https://www.furtherfood.com/wp-content/uploads/2014/11/PowerhouseRedLentilSoupPot-150x150.jpg" Work quickly to add the water/vegetable broth so that the spices don't burn. How to make this easy butternut squash soup. Turn off the burner and remove the pot from the heat. Roast for 35-45 minutes, or until the carrots and squash are . Carefully use your immersion blender to blend the soup completely, then add 1 to 2 tablespoons butter or olive oil, to taste, and blend again. This cod recipe is healthy and flavorful, bursting with healthy fats and lots of strong flavors. This usually takes about 45 minutes. Instructions: Add the butternut squash, sweet potatoes, carrots, onions, and broth to the slow cooker. string(82) "https://www.furtherfood.com/wp-content/uploads/2014/11/squash-ingredient-edit1.jpg" Step 2 Meanwhile, add the onion and carrot to the pan with 1 tsp of the oil, cook gently for a few minutes, until the onion starts to brown. Increase heat to medium-high, stir well and bring to a boil. Fluffy eggs, succulent bacon and juicy tomatoes make a super-satisfying sarnie! Add the lentils, butternut squash, vegetable broth, curry powder, onion powder, and garlic powder. Stir in Further Food Collagen, then using a blender, lightly puree the soup, leaving it slightly chunky. 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