Curried Squash and Red Lentil Soup

From Maribeth Heeran

Serves 4-6


4 tablespoons vegetable oil
1 ½ lb 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 vegetable oil
½ bunch cilantro


Heat oil over medium in a large dutch oven. Add squash, onion, carrot, celery, garlic, ginger, and salt. Sautee’
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.



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