Winter Squash and Lentil Curry |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A deeply flavorful and easy to make curry. Ingredients:
3 tablespoons vegetable oil |
1 1/2 lbs butternut squash, peeled and cut into 1/2-inch pieces |
1 large spanish onion, diced (not sweet) |
1 carrot, diced |
1 celery rib, diced |
4 garlic cloves, minced |
4 tablespoons ginger, peeled and minced |
2 tablespoons garam masala (or store-bought curry powder) |
1/2 teaspoon cumin |
1/2 teaspoon cracked pepper |
1 cup red lentil, picked over and rinsed |
2 cups vegetable broth |
1 teaspoon fresh lemon juice (to taste) |
1/2 cup cilantro, chopped |
1/2 cup vegetable oil |
Directions:
1. For the soup:.
2. 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);
3. Add curry powder, cumin and pepper and cook, stirring frequently, 1 minute;
4. Add lentils and broth and simmer, covered, until lentils are tender, about 30 minutes.
5. Remove from heat and stir in lemon juice;.
6. Season to taste with salt and pepper.
7. For cilantro oil:
8. Purée cilantro, oil, and 1/2 teaspoon salt in a blender.
9. To serve, drizzle soup with cilantro oil. Accompany with cucumber raita and naan for an excellent meal.
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