Curried-Squash and Red-Lentil Soup

Curried-Squash and Red-Lentil Soup
Photo by Mikkel Vang

Ingredients

  • ½ cup vegetable oil
  • 3 tablespoons vegetable oil
  • 2 tablespoons unsalted butter
  • 1 large onion
  • 1 celery rib
  • 1 carrot
  • 2 cloves garlic
  • + 8 more ingredients
    • 2 tablespoons ginger
    • 1 teaspoon fresh lemon juice
    • cooked basmati rice
    • 1 ½ pound butternut squash
    • 2 quarts water
    • 1 tablespoon curry powder (preferably Madras)
    • ½ cup cilantro
    • 1 cup red lentils

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...

View full recipe at Epicurious

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