Curried Squash and Red Lentil Soup

RECIPE

Recipe.jpg

By London Baker, RD, LDN

Ingredients

  • 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

Directions

  1. Gather all ingredients and equipment

  2. 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.

  3. Stir in curry powder and 1/4 teaspoon pepper and cook, stirring frequently, 2 minutes.

  4. 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.

  5. Make cilantro oil: Purée cilantro, oil, and 1/2 teaspoon salt in a blender.

  6. Serve the soup and garnish with the cilantro oil. Enjoy!


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