Curried-Squash And Red-Lentil Soup Recipe

Name: Curried-Squash And Red-Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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
Puree cilantro, oil, and 1/2 teaspoon salt in a blender.
5
Serve soup drizzled with cilantro oil.

1802

kcal

Calories

185

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Curried-Squash And Red-Lentil Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried-Squash And Red-Lentil Soup

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