Curry Lentil Butternut Squash Soup
From All-Creatures.org Vegan - Vegetarian Recipe Book: How Mary and Frank and Friends Eat

"We are dedicated to cruelty-free living through a vegetarian - vegan lifestyle. Let no animal suffer or die that we may live!"

Ingredients

4 cups Lentils (cooked in 8 cups water)
2 Butternut Squash, large
2-3 Onions, large
4-6 Carrots
1 - 28-oz. can Crushed Tomatoes
2 - 6-oz. cans Tomato Paste
1 lb. Corn, frozen
1 lb. Peas, frozen
1-2 cups Raisins
2 tbsp. Cumin, ground
2 tbsp. Paprika, ground
2 tbsp. Turmeric, ground
1 tbsp. Cinnamon, ground
Cayenne Pepper or Hot Sauce (to taste)

(To enlarge the photo of the Curry Lentil Butternut Squash Soup, click on the photo or link)

Preparation

We make this vegan curry lentil butternut squash soup recipe in a large soup pot on our stovetop. It will make approximately 10-12 servings as a main meal or twice as many as an appetizer. Leftovers can be stored in the cooled covered soup pot in the refrigerator for several days, and warmed up in microwaveable bowls as desired. If you wish to make a smaller batch, the recipe amounts can be cut in half.

Usually before breakfast, we begin by cleaning and washing the lentils in a small-holed colander or large strainer under running water. Place the drained lentils in a pot with 8 cups of water, and bring the water to a boil on medium heat. 

When the water begins to boil, reduce the heat to simmer and cover the pot. Mix occasionally to ensure uniform cooking, and check the lentils for tenderness when the lentils begin to rise above the water level. If they need to cook longer, add a little more water to just cover the lentils, and continue cooking until the lentils are soft, and then turn off the heat.

About 2 hours before you wish to eat the curry lentil butternut squash soup, place about 4 cups of water in a large soup pot on the stovetop and turn the heat on to high simmer. Add the crushed tomatoes, tomato paste, and the seasonings and mix well.

Wash and peel the carrots and onions.  Dice the onions and thinly slice the carrots, add to the soup pot, and mix well.

Wash and peel the butternut squash, and split each butternut squash in half, lengthwise. Scoop out the seeds (we save them in a bowl for roasting as a snack).  Slice and cut the butternut squash into bite-size pieces that will easily fit on a spoon with the other ingredients.  Add the pieces to the soup pot and mix well.

Precook the frozen corn and peas in a covered microwaveable dish in the microwave oven, add to the soup pot and mix well. If the liquid level is below the top of the veggies, add a little additional boiling water.

Continue cooking until the liquid in the soup pot begins to boil, and then reduce the heat to low simmer and cover the pot. Mix occasionally.

When the lentils and veggies become tender, add the lentils to the soup pot.  Mix well.  Let the combined ingredients simmer together for another 10-15 minutes before serving.

Serve with a large tossed salad and enjoy!

Ingredients Information

Carrots

Cinnamon, ground

Corn, Frozen

Cumin, ground

Lentils

Onions, Yellow

Paprika

Peas, Green Frozen

Pepper - Hot Red, ground (Cayenne)

Pepper Sauce - Hot Red

Raisins, Thompson Seedless

Squash, Butternut

Tomatoes, Crushed

Tomato Paste

Turmeric, ground

Utensils and Equipment Information

Colander

Dish, Glass Baking

Knives

Measuring Cups, Dry

Measuring Cup, Liquid

Measuring Spoons

Peeler, Vegetable

Pot, Glass

Pot, Large Stainless Steel

Spoon, Large Mixing

The above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!