Curried-Squash and Red-Lentil Soup

Ingredients for Curried-Squash and Red-Lentil Soup

• 3 tablespoons vegetable oil

• 2 tablespoons unsalted butter

• 675g 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)

• 240ml red lentils, picked over and rinsed

• 1.9L water

• 1 teaspoon fresh lemon juice, or to taste

• 1/2 cup chopped coriander

• 1/2 cup vegetable oil

• Accompaniment: cooked basmati rice

How to make Curried-Squash and Red-Lentil 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 teaspoons 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.

Purée coriander, oil, and 1/2 teaspoons salt in a blender.

Serve soup drizzled with coriander oil.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.