A delicious curry flavored soup loaded with lentils and nuts.
265 calories per serving | 12g protein | 13g fat | 25g carbs | 10g fiber
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INGREDIENTS | Makes 2 servings
1 medium squash, 300g, chopped
¼ cup yellow moong dal/red lentils
¼ cup raw cashews/skinned almonds
1 tsp extra-virgin olive oil
1 tsp ginger, roughly chopped
1 tsp garlic, roughly chopped
1/2 tsp ground turmeric
1 tsp salt
1 green chili
1 tsp garam masala
2 tbsp dry shredded coconut, unsweetened
2 tbsp cilantro, chopped
DIRECTIONS
Step 1 - Saute squash in olive oil for a few minutes until soft
Step 2 - Add ginger, garlic and saute for 2 more minutes
Step 3 - Add in all other ingredients along with 2 cups of water and mix well
Step 4 - Pressure cook until done (Instant pot 15 mins, natural release)
Step 5 - Blend until smooth.
Garnish with coconut and cilantro and serve
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