• Curried red lentil soup with banana squash

    Posted on May 10, 2012 by in Nutrition

    Healthy eating recipes
    Servings: 8
    Source: Melissa Morgan, IBCLC, CLE


    1 cup Onion, finely chopped
    2 cloves Garlic, minced
    2 stocks Celery, chopped
    2 medium Carrot, chopped
    4 medium Red potatoes, chopped
    3 tbsp. Coconut oil
    2 tsp. Dry mustard
    2 tsp. Curry powder
    1 tsp. Cinnamon
    2 tsp. Cumin
    1 tsp. Coriander
    1 tsp. Ginger
    1 tsp. Red pepper
    1 tsp. Tumeric
    1.5 cups Dry red lentils
    8 cups Water
    1 lb. Banana squash, baked
    .25 cup Maple syrup
    .25 cup Tamari
    .25 tsp. Fresh ground pepper


    1. Saute vegetables for 3 minutes in coconut oil over medium heat.

    2. Add spices and saute for 2 minutes more.

    3. Add water, squash, and lentils and simmer until lentils are soft.

    4. Serve with whole-grain bread and salad for a full meal.

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