If you are looking for a soup that is going to fill the tanks during winter, so to say, then look no further. This is a soup which could feed an army and keep it going for days. And in addition to this, it is very low-fat and good for you.
- 1 onion, chopped
- 3 cloves garlic, crushed
- 1 tablespoon olive oil
- 1 1/2 teaspoons curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 8 cups vegetable stock
- 1/4 cup dry lentils
- 1 can diced tomatoes with juice
- 1/4 cup uncooked white rice
- 1 cup frozen corn
- 1/4 cup elbow macaroni
- 1 small spaghetti squash
- Bake the squash cut side down at 350 degrees F for about 30 minutes. If you can easily stick a knife into it, it’s done. Take it out of the oven and wait for it to cool. Then, use the fork to shred the squash into spaghetti squash.
- Saute onions and garlic in olive oil in a large pot. Add cumin, turmeric and curry powder. When onions get translucent, add vegetable stock and lentils. Bring to a boil. Once it boils, add tomatoes and juice and reduce to simmer.
- Depending on the type of rice you use, add it either 10 or 25 minutes after adding lentils (brown rice sooner than white rice). Add the corn with the rice.
- Cook for 35 minutes and then add spaghetti squash and macaroni. Let it simmer until the pasta is cooked.