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Creamy Curried Butternut Squash Lentil Soup
PLANT BASED ON A BUDGET15Ingredients
65Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. butternut squash (peeled, de-seeded, and cubed)
- 1 yellow onion (medium, diced)
- 2 cloves garlic (chopped)
- 1 inch ginger (piece of, peeled and chopped)
- 1 cup red lentils
- 4 cups vegetable broth (about 1 carton)
- 1/4 tsp. red pepper flakes (or more to taste)
- 1 Tbsp. cumin seed (whole)
- 1 Tbsp. brown mustard seeds
- 1 can coconut milk
- 1 tsp. salt (or more to taste)
- 1/4 cup cilantro (chopped, optional)
- 1 Tbsp. oil (medium-high heat)
- 1/2 tsp. black pepper (optional)
- 1 tsp. turmeric (optional)
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