Saturday, February 21, 2009

Curried Squash & Red Lentil Soup

This soup is reminiscent of Indian dahl. I love the addition of squash, which sweetens the soup.
I found this recipe on Epicurious. It makes about 6 servings.

Begin by cutting a 1 1/2 lb. butternut squash into large chunks. Place it in a bowl,

& add a chopped onion,

one chopped carrot,

a stalk of celery, chopped,

2 minced cloves of garlic,

and 2 tablespoons of minced fresh ginger.

Heat 3 tablespoons of canola oil & 2 tablespoons of unsalted butter in a large stockpot, over medium heat.

Add the vegetables along with 1 teaspoon of kosher salt & cook until they become tender, about 15-20 minutes.

Then add 1 tablespoon of curry powder & saute for a few more minutes.
The recipe recommends Madras curry powder, but I used sweet curry...just because I prefer it.

Next, add 1 cup red lentils, that have been rinsed & picked over. Along with 2 quarts of water.

Bring this to a boil & simmer until the lentils are tender, about 30 minutes.

This soup can be eaten alone, or ladled over some basmati rice, for a more hearty meal. I thought it was especially delicious after a day in the fridge.


Susanna Carrillo said...

hi I'm Leslie Sutton's friend, Susanna. We met a couple of years ago at Leslie's easter party! LEslie told me about your blog...she LOVES it and so do I! She made your curry soup and shared it with me DELISH! She said your site inspires her to cook....I'm excited to start following. I have a blog too:
Check it out!

Anonymous said...

made this soup today. as it was simmering, i cleaned up the counter and found the ginder that i forgot to put in the pot. the soup was very tasty without it.

Anonymous said...

waht's ginder?

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