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This video shows the recipe for a yellow lentil and squash soup. I love making this soup as it is quick, super easy and nutritious. My toddler loves the soup as well, and it provides a good amount of iron and other minerals, even more so if you top it with nutritional yeast and hemp seeds.
You'll find more recipes and articles on my website www.platefulnutrition.co

RECIPE

Ingredients
200g dry yellow split lentils
1 tsp coconut oil or water for sautéing
1 onion, chopped
1 garlic clove, minced
600g butternut squash
200g carrots
1 tsp curry powder (mild and not spicy)
1/4 tsp turmeric
1/2 tsp ginger, minced
1/4 tsp cardamom
sea salt to taste
1 tsp nutritional yeast
hemp seeds
fresh parsley

Directions
Rinse the lentils and boil according to packaging instructions. Set aside.
While the lentils are boiling sauté the chopped onion and minced garlic in a big pot with the ghee or water, until fragrant and translucent.
Add the curry powder, turmeric, ginger and cardamom to the pot and mix well.
Add the chopped butternut squash and carrots to the onion and garlic. Cover them with some water and let them cook until they become soft.
Once the vegetables are cooked, pour the cooked lentils over and mix well.
With a hand mixer blend the lentils and vegetables, until you get a smooth and creamy consistency. You can add more water if you want to make the soup more liquid, or coconut milk or any other milk.
Season with sea salt to taste.
Optional: serve with some nutritional yeast and hemp seeds on top.

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Italian Afternoon by Twin Musicom is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...)
Artist: http://www.twinmusicom.org/