[Ed: It was a tough call but this vegan squash and lentil concoction may have been my favorite soup of the whole LTH soup-off. Which is surprising, seeing as how it’s, you know, vegan. I still haven’t been able to wrangle last names out of some of these folks. Wendy, if you’re out there, I want to give you proper credit!]
Ingredients4 tablespoons vegetable oil 1 ½ pounds butternut squash, ½” dice 1 large onion, small dice 1 carrot, small dice 1 celery stalk, small dice 5 cloves garlic, minced 2 -3 tablespoons ginger, minced 1 teaspoon salt 2 tablespoons curry powder ¼ teaspoon black pepper 1 cup red lentils, washed and picked over 1 quart vegetable stock 1 cup water 2 tablespoons lemon juice ½ cup vegetable oil ½ bunch cilantro, finely chopped
Heat oil over medium in a large dutch oven. Add squash, onion, carrot, celery, garlic, ginger, and salt. Saute until the vegetables soften and start to brown, 15-25 minutes.
Add curry powder and pepper. Cook for 1-2 minutes.
Add lentils, vegetable stock, and water. Cover, reduce heat to simmer, and cook until lentils are done 25-40 minutes. Add lemon juice
Blend oil and cilantro. Garnish soup with cilantro oil.