Lentil Butternut Squash Recipe

Slow Cooker Butternut Squash Lentil Curry Sweet …

WEBNov 19, 2019 · Combine all ingredients except for the stock in a gallon-sized freezer bag, reusable silicone bag, or large meal prep container. …

Rating: 4.6/5(106)
1. Combine all ingredients except for lime juice in the base of a large slow cooker and cook low 8 for hours.
2. Add salt & lime, adjust to taste.
3. Mash everything up with a potato masher or serve as is.
4. After cooking, butternut squash lentil curry may be stored in the fridge for up to 4 days or in the freezer for up to 3 months.

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Butternut Squash, Chickpea & Lentil MoroccanSpiced …

WEBOct 26, 2020 · How to make Moroccan stew. Heat the oil in a large pot over medium-high heat. Add the onion and garlic; cook a few minutes or until …

Rating: 4.8/5(108)
1. Heat the oil in a large pot over medium-high heat. Add the onion and garlic; cook a few minutes or until the onion becomes softened.
2. Next stir in cumin, cinnamon, turmeric, cayenne; cook for 30 seconds to a minute until spices are fragrant.
3. Add tomatoes, broth, chickpeas, butternut squash, lentils, and salt and pepper. Bring to a boil, then cover, reduce heat to low and simmer for about 20 minutes or until butternut squash is tender and lentils are fully cooked.
4. Stir in lemon juice and sprinkle with cilantro and basil, if desired. Serve with a dollop of yogurt if you aren't vegan. Makes 4 servings - about 2 cups each.

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Healing Curry Butternut Squash Lentil Soup

WEBOct 10, 2021 · Instructions. Add coconut oil oil to a large pot or dutch oven and place over medium high heat. Next add in garlic, ginger and onion …

1. Add coconut oil oil to a large pot or dutch oven and place over medium high heat. Next add in garlic, ginger and onion and saute for 3-5 minutes until onion begin to soften.
2. Add in carrot and butternut squash cubes; saute for a few more minutes then add in the yellow curry powder and turmeric. Allow spices to cook together for 30 seconds then immediately stir in coconut milk, vegetarian broth, lentils and peanut butter. Season with salt and pepper.
3. Bring soup to a boil, then cover, reduce heat to low and allow soup to simmer for 20 minutes until lentils soften.
4. After 20 minutes, transfer approximately half of the soup (about 3 cups) to a blender. It’s very important to protect your hands from steam and a potential heat explosion, so please place a clean dish towel over the lid and puree the soup until smooth. I like to start slow, then gradually increase the speed of the blender.

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Instant Pot Butternut Squash Lentil Soup (with slow …

WEBOct 8, 2019 · Turn off IP. Add in butternut squash, carrots, lentils, broth, and Herbes de Provence. Lock lid on IP and turn the vent valve to …

1. Turn Instant Pot to SAUTE and melt fat of choice. Saute onions until translucent, about 3-4 minutes. Add in garlic and cook another 30 seconds. Turn off IP.
2. Add in butternut squash, carrots, lentils, broth, and Herbes de Provence. Lock lid on IP and turn the vent valve to “sealing.” Cook on HIGH pressure for 18 minutes then quick release the pressure. Turn off IP.
3. Remove 3-4 cups of soup, puree in blender, and add back to pot and stir to combine. Add in chopped kale and parsley, and close lid to let kale wilt and soften for a bit. Then salt and pepper to taste. For an added optional burst of flavor, add in a bit of fresh lemon juice. Enjoy!

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