This is a quick and delicious meal on a Fall evening. I have made this with green as well as red lentils and we enjoy it either way. Serve this soup with your choice of bread or make it a little thicker by useing little less water and serve on top of brown rice.
Heat oil in a large pot. Add onion and sauté 3 - 5 minutes. Add curry powder; stir. Add squash and stir for another 3 - 5 minutes. Add water and lentils. Bring to a boil, reduce to a simmer and let cook until squash and lentils are tender, about 20 minutes. Add salt and lemon juice. Stir in chopped cilantro just before serving. Swirling a little coconut milk on top of each serving bowl is also a nice touch!
Eat for Living
If we haven't met ... Hi! I'm Jennifer Lloyd, a Holistic Nutritionist and Health Coach. I am passionate about living a life of health and vitality and inspiring my clients to take their own lives to the next level.