From Maribeth Heeran
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.
Tags: 2011 S&B recipe