Curried-Squash and Red-Lentil Soup

Gourmet  | February 2009

by Ruth Cousineau

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photo by Mikkel Vang

yield
Makes 4 to 6 (main course) servings

active time
25 min

total time
1 1/4 hr

Sweet butternut squash, earthy red lentils, and curry powder are the stars of this lively vegetarian soup that's wonderful ladled over basmati rice. A drizzle of cilantro oil heightens the wow factor.

Ingredients

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For soup:

• 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

For cilantro oil:

• 1/2 cup chopped cilantro
• 1/2 cup vegetable oil

Preparation

Make 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 softened and beginning to brown, 15 to 20 minutes.

Stir in curry powder and 1/4 teaspoon pepper and cook, stirring frequently, 2 minutes.

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.

Make cilantro oil:
Purée cilantro, oil, and 1/2 teaspoon salt in a blender.

Serve soup drizzled with cilantro oil.

Cooks' note: Soup, without cilantro oil, can be made 3 days ahead and chilled.

my notes

via Epicurious.com: New Recipes http://feeds.epicurious.com/c/35380/f/665147/s/35726fb4/sc/26/l/0L0Sepicurious0N0Crecipes0Cfood0Cviews0C3514160Dmbid0Frss0Iepinr/story01.htm

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via Personal Recipe 3575434