Ingredients
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3 tablespoons extra-virgin olive oil, divided
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1 medium onion, finely chopped
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2 medium carrots, finely chopped
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1 medium parsnip, peeled and finely chopped
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4 cups peeled diced acorn squash or butternut squash
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1 medium green apple, peeled and finely chopped
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1 tablespoon curry powder
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3 cloves garlic, minced, divided
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1 teaspoon grated fresh ginger
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4 cups low-sodium vegetable broth
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1 (14 ounce) can no-salt-added diced tomatoes
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½ cup red lentils, picked over and rinsed
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2 whole-wheat naan flatbreads, halved
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¼ cup chopped fresh cilantro, plus more for garnish
Directions
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Preheat oven to 375°F. Line a baking sheet with foil.
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Heat 2 tablespoons oil in a large saucepan over medium heat until shimmering. Add onion, carrots and parsnip and cook until the onions are translucent, about 6 minutes. Add squash, apple, curry powder, 2 cloves garlic and ginger and cook, stirring, until fragrant, 1 to 2 minutes. Add broth, tomatoes and lentils and stir to combine. Bring to a boil. Reduce heat to maintain a low simmer, cover and cook until the squash and lentils are tender, about 20 minutes.
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Meanwhile, brush one side of each naan with the remaining 1 tablespoon oil. Sprinkle with the remaining 1 clove garlic and place on the prepared baking sheet. Bake until warmed, 5 to 6 minutes. Remove from oven and sprinkle with cilantro.
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Gently mash some of the soup with a potato masher to achieve desired consistency.
