healthy · Soups · Vegan · Vegetarian

Thai Flavored Lentil & Squash soup – Meatless Monday

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Hello Everyone !!!

Yet another meatless monday recipe for you all . Today bringing you all a delicious thai flavoured lentil and butternut squash soup . This is an extremely tasty and filling soup for this cold and wet days , the good news is this is a vegetarian soup . I have used a home made vegan thai paste as the soup base and it turned out to be so delicious . The addition of coconut milk , lentils and some kaffir lime leaves made this soup really delicious and I couldn’t stop eating these . I served this with a home made chunky kamut bread to make a delicious complete meal , sorry no picture of the bread because it was still in the oven while I clicked the picture . This is such an easy recipe to make if you have all the ingredients available at home . You can also make this soup in big batches , freeze them in zip locks , thaw and use whenever needed . So let’s get into the recipe now .

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 Serves- 3 to 4 
Prep Time – 10 minutes 
Cooking time- 20 minutes 
Author- Parvathy V nair 

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Ingredients 

Red Lentils (also known as masoor dal in hindi) – 1/2 cup 
Butter nut squash – 1 cup chopped , if you cannot access butter nut squash use pumpkin
Thai red curry paste- 1 teaspoon ( can increase according to your heat tolerance , you can buy vegan curry paste from store or if you need a recipe , check in notes)
Olive Oil- 1 tablespoon 
Garlic- 2 cloves 
Coconut Milk – 1/2 cup (Check notes how to make fresh ) 
Salt- as needed 

Method 

1. In a pan heat oil add garlic to it and fry . 

2. Now add butter nut squash to it fry it for little bit . Add the curry paste and saute for 2 minutes . 

3. Now add the lentil , add enough water/ stock to cover it and cook this for 20 minutes or till the lentil softens 

4. When the lentil has cooked , keep it aside to cool . 

5. When the mixture has cooled puree it using a blender , then add it back to the sauce pan bring it to a boil . 

6. Lower the heat and add the coconut milk to it . If it requires more flavour add some more curry paste to it . 

7. Season with salt and serve hot with a warm crusty bread 

Notes 

1. Thai red curry paste recipe ( with vegan/vegetarian option) 
https://crackleandtemper.wordpress.com/2015/10/25/thai-red-curry-paste-with-vegetarian-option/

2. How to extract coconut milk from fresh coconut 
Place freshly grated coconut in a blender and add hot water to it and blend . Then using a sieve or a muslin cloth squeeze out the coconut milk . You can use the left over coconut in curries or chutneys . The ratio of grated coconut and hot water is for one cup coconut 3/4 cup hot water . 

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