KABOCHA SQUASH & RED LENTIL SOUP
1 small kabocha squash, seeded & cubed
1 small sweet potato, cubed
1 cup split red lentils
½ yellow onion, chopped
4 cloves garlic, minced
2 tbsp fresh ginger, minced
2 tbsp olive oil
1 tbsp tamari
1 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
½ tsp mustard seeds
½ tsp fenugreek seeds
6-8 cups water
2 tbsp white miso paste
Combine all ingredients, except the miso paste, in a slow cooker. I use this clay pot slow cooker to make my soups and stews. Depending on the setting of your slow cooker, cook for 1-3 hours until tender and well-cooked. Continue adding water as needed for a soupy consistency. When finished, stir in the miso paste and adjust seasoning as desired. Serve with chopped cilantro, sprouts or greens of your choice on top.
Note: If cooking this on a stovetop instead, lightly heat the pan with olive oil and sauté the onions, garlic and ginger on medium heat 2-3 minutes until fragrant. Combine remaining ingredients, except the miso, and cover to cook for 40-50 minutes. Stir in the miso paste at the end and season with salt & pepper if desired.
Makes 4-6 servings
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