Pungent curry spices, sweet butternut squash, and earthy lentils create a comforting autumn soup that is high in protein and antioxidants! Serve this easy soup recipe with cooked short grain brown rice, and plenty of chopped, fresh cilantro for a nourishing plant-based meal!
Ingredients
2 tablespoons
extra virgin olive oil
1 large
onions
diced
1 tablespoons
curry powder
2 teaspoons
sea salt
1 teaspoons
turmeric powder
½ teaspoons
ground coriander
½ teaspoons
ground cumin
3
roma tomatoes
chopped
1 small
butternut squash
peeled and cubed
2 cups
red lentils
rinsed
6 cups
water
½ cups
cilantro
chopped