Curried-Squash and Red-Lentil Soup
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 to 6 (main course) servings
- 1/2 cup vegetable oil
- 3 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1/2 cup chopped cilantro
- 1 carrot, chopped
- 2 quarts water
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon fresh lemon juice, or to taste
- 1 celery rib, chopped
- 1 1/2 pound butternut squash, peeled and cut into 1/2-inch pieces
- 2 tablespoons minced peeled ginger
- 1 tablespoon curry powder (preferably madras)
- 1 cup red lentils, picked over and rinsed
- accompaniment: cooked basmati rice
- Carbohydrate 38 g(13%)
- Cholesterol 10 mg(3%)
- Fat 30 g(46%)
- Fiber 7 g(29%)
- Protein 10 g(20%)
- Saturated Fat 4 g(21%)
- Sodium 35 mg(1%)
- Calories 447
PreparationMake 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.
PreparationMake 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.
