Curried Squash and Red Lentil Soup

From Wendy

Serves 4-6

[Ed: It was a tough call but this vegan squash and lentil concoction may have been my favorite soup of the whole LTH soup-off. Which is surprising, seeing as how it’s, you know, vegan. I still haven’t been able to wrangle last names out of some of these folks. Wendy, if you’re out there, I want to give you proper credit!]

Ingredients

4 tablespoons vegetable oil

1 ½ pounds butternut squash, ½” dice

1 large onion, small dice

1 carrot, small dice

1 celery stalk, small dice

5 cloves garlic, minced

2 -3 tablespoons ginger, minced

1 teaspoon salt

2 tablespoons curry powder

¼ teaspoon black pepper

1 cup red lentils, washed and picked over

1 quart vegetable stock

1 cup water

2 tablespoons lemon juice

½ cup vegetable oil

½ bunch cilantro, finely chopped

Preparation

Heat oil over medium in a large dutch oven. Add squash, onion, carrot, celery, garlic, ginger, and salt. Saute until the vegetables soften and start to brown, 15-25 minutes.

Add curry powder and pepper. Cook for 1-2 minutes.

Add lentils, vegetable stock, and water. Cover, reduce heat to simmer, and cook until lentils are done 25-40 minutes. Add lemon juice

Blend oil and cilantro. Garnish soup with cilantro oil.

Posted: Tuesday Mar 30,2010 08:59 AM In Soup Recipes