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Meat
Easy
8 Servings
Allergens 
No Allergens specified
2 Hours
Diets
Curry adds an incredible sweet and tangy flavor to soup, taking it from yum to absolutely wow!
2 tablespoons oil
1 onion, diced
1/2 cup Gefen Red or yellow lentils
1 and 1/2 pounds stew meat
1 large carrot, diced
1 medium parsnip, diced
1 butternut squash (approximately 1 and 1/2 pounds), peeled and cubed
1/2 teaspoon Pereg Ground Ginger
2 cloves garlic or 2 cubes Gefen Frozen Garlic
1 teaspoon curry powder
salt, to taste
black pepper, to taste
4–6 cups water
In a large pot, heat oil. Add onions and sauté for about five minutes or until glassy. Add lentils and meat and sauté for about five minutes.
Add the rest of the ingredients except water.
Add four cups water and bring to a boil. Cover and let simmer for one hour and 30 minutes.
Leave the soup as is, or remove the meat and blend. If it’s very thick you can add more water.
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