Recipe
Curried Squash and Red Lentil Soup
Time: 1 hour 15 minutes
Yield: 4 to 6 (main course) servings
Soup
| 3 tablespoons vegetable oil 2 tablespoons unsalted butter 1½ pound butternut squash, peeled and cut into ½-inch pieces 1 large onion, chopped 1 carrot, chopped 1 celery rib, chopped |
2 garlic cloves, minced 2 tablespoons minced peeled ginger 1 tablespoon curry powder 1 cup red lentils, picked over and rinsed 2 quarts water 1 teaspoon fresh lemon juice, or to taste |
Optional: Cooked basmati rice to add to soup
Cilantro oil
½ cup chopped cilantro
½ cup vegetable oil
Heat oil with butter in a large heavy pot over medium heat until foam subsides.
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 ¼ 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.
Purée cilantro, oil, and ½ teaspoon salt in a blender.
Serve soup drizzled with cilantro oil.
Adapted from Gourmet, February 2009