If orange soups are your thing, this red lentil soup will surely lift a grey rainy day. Its spicy flavors come from two main ingredients: a top quality hot curry powder, and the minced fresh ginger – so it’s healthy too. You can reduce the amount of spice by opting to get a medium hot curry powder instead.
Ingredients
3 tablespoons vegetable oil
2 tablespoons unsalted butter
1 1/2 lbs. butternut squash, peeled and cut into 1/2-inch pieces or 1 large sweet potato
1 large onion, chopped
1 carrot, chopped
1 celery rib, chopped
2 garlic cloves, minced
2 tablespoons minced peeled ginger
1 tablespoon top quality curry powder (hot/medium)
1 cup red lentils
1qt chicken broth + 2 cups water (you can play with the consistency to your preference)
1 teaspoon fresh lemon juice
Directions
1. Heat oil with butter in a large heavy pot over medium heat
2. Add squash or sweet potato, onion, carrot, celery, garlic, ginger, and 1/2 teaspoon salt, stirring occasionally until vegetables are softened and beginning to brown, 15 to 20 minutes.
3. Stir in curry powder and 1/4 teaspoon pepper and cook, stirring frequently, 2 minutes.
4. Add red lentils and chicken broth/water and simmer, covered, until lentils are tender, 25 to 30 minutes.
5. Mince the vegetables inside the pot with a stick blender. Stir in lemon juice.
Make Cilantro Oil
1/2 cup chopped cilantro
1/3 cup vegetable oil
Purée cilantro, oil, and 1/4 teaspoon salt in a blender.
Serve soup dotted with a tiny bit of cilantro oil in the center.
Makes 4 to 6 servings.
Serve over cooked basmati rice.
