Saturday, February 21, 2009
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.