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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Heavily adapted from Pamela's Red Lentil Soup. Pureeing the squash makes this soup nice and velvety while adding a bit more sweetness to compliment the heavy spices. Read more . A great vegan meal for a laid back evening with friends around the fire pit. Ingredients:
1 cup dry lentils |
1 lb cubed butternut squash |
1 qt vegetable broth |
1/2 medium red onion, diced fine |
2 tbsp minced garlic |
2 tsp minced fresh ginger |
1 tsp carraway seed |
1 tsp nutmeg |
1 tsp crushed red pepper flakes |
1 tsp tumeric |
1/2 tsp garam marsala |
olive oil |
Directions:
1. Steam cubed squash in microwave or pot 3-4 minutes or until tender. Transfer to food processor and add 1/2 cup vegetable broth. Puree until smooth (a few chunks are alright).
2. In a heavy pot, heat 1-2 tbsp oil over medium-high heat. Add onions, garlic, ginger, carraway seed, and crushed red pepper flakes and cook until onion and garlic are tender.
3. Add remaining broth, squash puree, lentils, and remaining spices and mix well to combine. Bring soup to a boil and reduce to a gentle simmer.
4. Allow to simmer 30-40 minutes or until lentils are done.
5. Enjoy with hearty bread and a nice white zinfandel or chardonnay... whichever best suits your tastes
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