Winter Squash and Lentil Curry

Name: Winter Squash and Lentil Curry
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 3 tbsp vegetable oil; 1.5 lb butternut squash; 1 large Spanish onion; 1 carrot; 1 celery rib; 4 garlic cloves; 4 tbsp ginger; 2 tbsp garam masala; 0.5 tsp cumin; 0.5 tsp cracked pepper; 1 cup red lentil; 2 cup vegetable broth; 1 tsp fresh lemon juice; 0.5 cup cilantro; 0.5 cup vegetable oil

Gently simmered lentils, butternut squash and carrot, warmed with ginger and garam masala, a South Asian curry.

1 hr · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 15 min · Cook 45 min · 60 min total
Difficulty: medium

1
For the 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 beginning to brown (15 to 20 minutes);.
20 min
2
Add curry powder, cumin and pepper and cook, stirring frequently, 1 minute;. Add lentils and broth and simmer, covered, until lentils are tender, about 30 minutes.
3
Remove from heat and stir in lemon juice;. Season to taste with salt and pepper. For cilantro oil:.
4
Purée cilantro, oil, and 1/2 teaspoon salt in a blender. To serve, drizzle soup with cilantro oil. Accompany with cucumber raita and naan for an excellent meal.