Directions:
- For the 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 beginning to brown (15 to 20 minutes);
- Add curry powder, cumin and pepper and cook, stirring frequently, 1 minute;
- Add lentils and broth and simmer, covered, until lentils are tender, about 30 minutes.
- Remove from heat and stir in lemon juice;.
- Season to taste with salt and pepper.
- For cilantro oil:
- Purée cilantro, oil, and 1/2 teaspoon salt in a blender.
- To serve, drizzle soup with cilantro oil. Accompany with cucumber raita and naan for an excellent meal.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 674.5 Kcal (2824 kJ) | ||
| Calories from fat | 365.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.57g | 62% | |
|---|---|---|---|
| Cholesterol | 1.23mg | 0% | |
| Sodium | 669.18mg | 28% | |
| Potassium | 1397.72mg | 30% | |
| Total Carbs | 67.28g | 22% | |
| Sugars | 8.12g | 32% | |
| Dietary Fiber | 20.63g | 83% | |
| Protein | 17.37g | 35% | |
| Vitamin C | 43.8mg | 73% | |
| Vitamin A | 1.9mg | 62% | |
| Iron | 7.1mg | 40% | |
| Calcium | 148.7mg | 15% | |
| Amount Per 100 g | |||
| Calories | 58.02 Kcal (243 kJ) | ||
| Calories from fat | 31.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.49g | 62% | |
|---|---|---|---|
| Cholesterol | 0.11mg | 0% | |
| Sodium | 57.56mg | 28% | |
| Potassium | 120.22mg | 30% | |
| Total Carbs | 5.79g | 22% | |
| Sugars | 0.7g | 32% | |
| Dietary Fiber | 1.77g | 83% | |
| Protein | 1.49g | 35% | |
| Vitamin C | 3.8mg | 73% | |
| Vitamin A | 0.2mg | 62% | |
| Iron | 0.6mg | 40% | |
| Calcium | 12.8mg | 15% | |
* 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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