Red Lentil Soup in Acorn Squash Bowls

Stay warm with this comforting soup that is seasoned with three tri-doshic spices: turmeric, cumin, and coriander. For centuries, they have been used medicinally and lauded for their contributions to maintaining digestive health, immunity, and anti-inflamatory effects. 

Red Lentil Soup

1 1/12 cups of red lentils
5 cups veggie broth or water

1 small sweet potato, chopped

2 carrots, chopped
3 tablespoons olive oil, separated
1 medium onion diced
2 garlic cloves
1 teaspoon turmeric
2 teaspoons ground cumin
1/2 teaspoon ground coriander
1 cup of crushed tomatoes
Salt to taste, several pinches of cayenne pepper (optional)

Acorn Squash Bowls

Cut two acorn squash length wise. Clean out seeds, then coat with olive oil and sea salt. Place on a baking sheet and bake in the oven at 400 for 30 min or until soft while preparing the soup.

Instructions: Place lentils, sweet potato, and carrots in s water with 1 tb of oil in a large saucepan and bring to a boil. Lower heat and stir often. Remove and discard any foam that rises. Cook for 20 minutes. 

Place remaining 2Tb of oil in a skillet. Then add the onion, and garlic and cook for 3 minutes. Stir in all the spices and cook for 2 minutes more. Remove from heat and scrap the mixture into the red lentils and stir well. Add in the tomatoes and salt and cook for 5-10 minutes more. If soup is too thick add extra broth or water. Either enjoy this way or move to a blender and process until smooth. Pour soup into baked acorn squash.