Curried Winter Soup

Recipe View Prepare the Squash (30 minutes): Preheat oven to 350°F (175°C). Halve the spaghetti squash lengthwise and remove the seeds. Lightly brush the cut sides with olive oil and place them cut-side down on a baking sheet. Bake for 30 minutes, or until a fork easily pierces the skin. Let cool slightly, then shred the flesh with a fork and set aside.

Recipe View Sauté Aromatics (5 minutes): In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic, curry powder, cumin, and turmeric. Cook for another minute, stirring constantly, until fragrant.

Recipe View Build the Soup (1 hour): Pour in the vegetable stock and add the rinsed red lentils. Bring to a boil, then reduce heat to a simmer. Add the diced tomatoes (with their juice).

Recipe View Add Rice and Corn (30 minutes): If using brown rice, add it now. If using white rice, add it after 15 minutes. Add the frozen corn kernels at the same time you add the rice.

Recipe View Final Simmer (15 minutes): After a total simmering time of 35 minutes, add the elbow macaroni and the shredded spaghetti squash. Continue to simmer until the rice and pasta are tender, about 10-15 minutes more. Season with salt and pepper to taste. Serve hot and enjoy!