Tuesday, December 18, 2012
Curried squash and red lentil soup
• 2 tsp olive oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, minced
• 2 tsp your favorite curry powder - I like to use one containing sweet spices such as cinnamon, cardamom and cloves
• 1 tsp coriander
• ½ tsp turmeric
• ½ tsp cumin
• ½ tsp cinnamon
• 1 small onion, chopped
• 1 medium winter squash, peeled and chopped (about 2-3 cups)
• 2 medium carrots, peeled and chopped
• 1 cup dry red lentils, rinsed
• 1/8 tsp fresh cracked black pepper
• Chili powder, to taste
• Water
• Salt, to taste
• ½ cup frozen whole leaf spinach
• Optional – add ½ cup cooked chickpeas
Directions
In a small saucepan, bring 2 cups water and 1 cup lentils to a boil. Reduce heat and simmer until soft, about 10-15 minutes. Set aside. Roast squash and carrots with 1 tsp oil and fresh ground black pepper at 375 for 45 minutes, turning and covering with foil halfway (alternatively, you can boil them, but roasting gives them a more rich flavor). Add the other tsp olive oil to a non-stick pan and fry onions over medium heat until translucent. Add garlic and ginger and fry 1 minute more, but don’t brown (add a little oil or water if needed to prevent burning). Remove from heat, and while the pan is still warm but cooled slightly add spices and stir for about 30 seconds until fragrant, being very careful not to burn them. Add 1 cup of water and the roasted vegetables and mix to combine everything. Blend to the desired consistency using a blender or immersion blender, then return to pot (I like to blend everything until smooth). Add lentils and return to heat. Bring to a boil, then reduce heat, add spinach and simmer for 5 – 10 minutes. Season to taste.
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