Winter Squash and Lentil Curry
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
4
ingredients
-
For soup
- 3 tablespoons vegetable oil
- 1 1⁄2 lbs butternut squash, peeled and cut into 1/2-inch pieces
- 1 large Spanish onion, diced (not sweet)
- 1 carrot, diced
- 1 celery rib, diced
- 4 garlic cloves, minced
- 4 tablespoons ginger, peeled and minced
- 2 tablespoons garam masala (or store-bought curry powder)
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon cracked pepper
- 1 cup red lentil, picked over and rinsed
- 2 cups vegetable broth
- 1 teaspoon fresh lemon juice (to taste)
-
For cilantro oil
- 1⁄2 cup cilantro, chopped
- 1⁄2 cup vegetable oil
directions
- For the soup:.
- 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 beginning to brown (15 to 20 minutes);
- Add curry powder, cumin and pepper and cook, stirring frequently, 1 minute;
- Add lentils and broth and simmer, covered, until lentils are tender, about 30 minutes.
- Remove from heat and stir in lemon juice;.
- Season to taste with salt and pepper.
-
For cilantro oil:
- Purée cilantro, oil, and 1/2 teaspoon salt in a blender.
- To serve, drizzle soup with cilantro oil. Accompany with cucumber raita and naan for an excellent meal.
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