Directions:
- Make soup: Heat oil with butter in a large heavy pot over medium heat until foam subsides, then cook squash, onion, carrot, celery, garlic, ginger, and 1 teaspoon salt, stirring occasionally, until vegetables are softened and beginning to brown, 15 to 20 minutes.
- Stir in curry powder and 1/4 teaspoon pepper and cook, stirring frequently, 2 minutes.
- Add lentils and water and simmer, covered, until lentils are tender, 25 to 40 minutes. Stir in lemon juice and season with salt and pepper.
- Make cilantro oil: Purée cilantro, oil, and 1/2 teaspoon salt in a blender.
- Serve soup drizzled with cilantro oil.
- Cooks' note: Soup, without cilantro oil, can be made 3 days ahead and chilled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 654 Kcal (2738 kJ) | ||
| Calories from fat | 395.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.97g | 68% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 47.15mg | 2% | |
| Potassium | 1258.38mg | 27% | |
| Total Carbs | 56.71g | 19% | |
| Sugars | 7.12g | 28% | |
| Dietary Fiber | 20.48g | 82% | |
| Protein | 15.33g | 31% | |
| Vitamin C | 43.5mg | 72% | |
| Vitamin A | 1.9mg | 64% | |
| Iron | 6.1mg | 34% | |
| Calcium | 189.7mg | 19% | |
| Amount Per 100 g | |||
| Calories | 80.36 Kcal (336 kJ) | ||
| Calories from fat | 48.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.4g | 68% | |
|---|---|---|---|
| Cholesterol | 1.88mg | 5% | |
| Sodium | 5.79mg | 2% | |
| Potassium | 154.61mg | 27% | |
| Total Carbs | 6.97g | 19% | |
| Sugars | 0.88g | 28% | |
| Dietary Fiber | 2.52g | 82% | |
| Protein | 1.88g | 31% | |
| Vitamin C | 5.3mg | 72% | |
| Vitamin A | 0.2mg | 64% | |
| Iron | 0.8mg | 34% | |
| Calcium | 23.3mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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