Curried Butternut Squash and Red Lentil Soup
Pungent curry spices, sweet butternut squash, and earthy lentils create a comforting autumn soup
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Stove
- Wooden spoon
- Measuring spoon
- Measuring cup
- Colander
- Peeler
- Ladle
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion, diced
- 1 tablespoon curry powder
- 2 teaspoons sea salt
- 1 teaspoon turmeric powder
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- 3 roma tomatoes, chopped
- 1 small butternut squash, peeled and cubed
- 2 cups red lentils, rinsed
- 6 cups water
- ½ cup cilantro, chopped
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