Curried-Squash and Red-Lentil Soup
A hearty and aromatic soup combining tender butternut squash, red lentils, and warm curry spices, finished with a vibrant cilantro oil drizzle. This comforting soup brings together Indian-inspired flavors with nutritious vegetables and protein-rich lentils.
Ingredients
- •3 tablespoons vegetable oil
- •2 tablespoons unsalted butter
- •1½ pound butternut squash
- •1 large onion
- •1 whole carrot
- •1 rib celery
- •2 cloves garlic
- •2 tablespoons ginger
- •1 tablespoon curry powder
- •1 cup red lentils
- •2 quarts water
- •1 teaspoon lemon juice
- •½ cup cilantro
- •½ cup vegetable oil
- •to taste basmati rice
Cooking Instructions
- 1.
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.
20 min
- 2.
Stir in curry powder and 1/4 teaspoon pepper and cook, stirring frequently, 2 minutes.
2 min
- 3.
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.
40 min
- 4.
Purée cilantro, oil, and 1/2 teaspoon salt in a blender.
5 min
- 5.
Serve soup drizzled with cilantro oil.
2 min
