Curried-Squash and Red-Lentil Soup
by Randi Karlinsky MS, RDN, LDN, CHC, NASM-CPT
3 tbsps Vegetable Oil
2 tbsps Unsalted Butter
1 1/2 cups Butternut Squash (peeled and cut into 1/2-inch pieces)
1 Large Onion (chopped)
1 Carrot (chopped)
1 stalk Celery (chopped)
2 Garlic Cloves (minced)
2 tbsps Ginger (Minced Peeled )
1 tbsp Curry Powder (preferably Madras)
1 cup Dry Red Lentils (picked over and rinsed)
2 cups Water
1 tsp Fresh Lemon Juice (or to taste)
1/2 cup Chopped Cilantro
4 ozs Vegetable Oil
Gather all ingredients and equipment
Heat oil with butter in a large heavy pot over medium heat until foam subsides,then
cook squash, onion, carrot, celery, garlic, ginger, and 1 teaspoon salt, stirring occasionally, until vegetables are softened and beginning to brown, 15 to 20 minutes.
Stir in curry powder and 1/4 teaspoon pepper and cook, stirring frequently, 2 minutes.
Add lentils and water and simmer, covered, until lentils are tender, 25 to 40 minutes. Stir in lemon juice and season with salt and pepper.
Make cilantro oil: Purée cilantro, oil, and 1/2 teaspoon salt in a blender.
Serve the soup and garnish with the cilantro oil. Enjoy!