Curried-Squash and Red-Lentil Soup |
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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Sweet butternut squash, earthy red lentils, and curry powder are the stars of this lively vegetarian soup thats wonderful ladled over basmati rice. A drizzle of cilantro oil heightens the wow factor. Ingredients:
3 tablespoons vegetable oil |
2 tablespoons unsalted butter |
1 1/2 pound butternut squash, peeled and cut into 1/2-inch pieces |
1 large onion, chopped |
1 carrot, chopped |
1 celery rib, chopped |
2 garlic cloves, minced |
2 tablespoons minced peeled ginger |
1 tablespoon curry powder (preferably madras) |
1 cup red lentils, picked over and rinsed |
2 quarts water |
1 teaspoon fresh lemon juice, or to taste |
1/2 cup chopped cilantro |
1/2 cup vegetable oil |
accompaniment: cooked basmati rice |
Directions:
1. 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.
2. Stir in curry powder and 1/4 teaspoon pepper and cook, stirring frequently, 2 minutes.
3. 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.
4. Make cilantro oil: Purée cilantro, oil, and 1/2 teaspoon salt in a blender.
5. Serve soup drizzled with cilantro oil.
6. Cooks' note: Soup, without cilantro oil, can be made 3 days ahead and chilled.
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