As we roll into Fall, here’s a healing Yellow Lentil and Squash Soup recipe
- 2 Tbsp. olive oil or ghee
- 1/2 red onion, chopped
- 2 cloves garlic, minced
- 1-inch piece ginger, peeled and minced
- 1/2 tsp. each of turmeric, ground cumin, ground coriander, garam masala
- 1 bay leaf
- 1 1/2 cups red lentils, (soaked overnight)
- 1/2 butternut squash, peeled, seeded and chopped
- 5 cups stock or broth (if using plain water instead, season the soup with 1 tsp. sea salt)
In a large pot, heat the oil or ghee and stir in onion, garlic and ginger. Let cook over medium-high till softened and just light browned.
Add spices and bay leaf, stirring in. Add lentils, squash and stock and stir over high heat until boiling. Spoon off any froth that rises to the surface. Lower heat to medium-low, cover, and simmer for 25 minutes.
When squash is soft and lentils are fully cooked (about 20-25 minutes), remove bay leaf, and purée the soup until silky smooth.
Serve into bowls and top with hemp seeds, fresh chopped cilantro, or stir in fresh baby spinach leaves. Serves 4.
Healing Benefits of Squash
- It heals your digestion. If you suffer from IBS or anxiety, squash is loaded with fiber to keep things flowing.
- 2. According to Chinese Medicine, squash can help quench thirst, remedy urination difficulty, and treat edema.
- Beta-carotene is an amazing perk of squash that provides a ton of antioxidants.
Squash any Farmer’s Market fears and go this weekend!
Find a Farmer’s Markets near you to find the tastiest food in your area!
Recipe courtesy of www.spinachandyoga.com