I’ve made this soup today for lunch. I have a sore throat and a bowl of this made it less scratchy. It felt so good going down! It has a little kick to it, and David loves the spiced yogurt. It’s filling and the colors are just so pretty.
Adapted from Veggie Food by Kay Scarlett
- 1 tablespoon olive oil
- 2 garlic cloves, diced
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 teaspoon garam masala
- 4 cups vegetable broth
- 1 cup dried lentils
- 1lb butternut squash, peeled and cut into 1/2″ cubes
- 2 zucchini, cut into small pieces
- 14oz can diced tomatoes
- 2 heaping cups of broccoli (cut into small florets)
- 1/2 cup peas
- 2 cups water (possibly more!)
- 1 cup plain Greek yogurt (you could use regular yogurt or sour cream, but Greek yogurt is the best!)
- 1 clove garlic, diced
- several tablespoons chopped cilantro leaves
- a few dashes of hot pepper sauce
1) Heat the oil in a saucepan, then add the garlic. Cook for a minute or two, stirring frequently..
2) Add the curry powder, cumin, and garam marsala, followed by the stock, lentils, and squash.
3) Bring to a boil, then reduce heat to low and simmer for approximately 20 minutes, or until the lentils are soft.
4) Add the zucchini, tomatoes, broccoli, and 2 cups of water. If the soup is too thick, add more water until it’s the desired consistency. Simmer for 10 minutes.
5) Add the peas and simmer for 2-3 minutes.
6) To make the spiced yogurt, stir together the yogurt, cilantro, garlic, and hot pepper sauce.
7) Serve the soup with a spoonful of yogurt!