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Indian Red Lentil and Butternut Squash Soup
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2 Tbsp Michael's Garam Masala:
1 tsp cumin
1 tsp allspice
1 tsp turmeric
1/2 tsp black pepper
1/2 tsp cardamom
1/2 tsp cinnamon
1/4 tsp cloves
2 Tbsp extra virgin olive oil
2 leeks
2 celery stalks (from heart)
2 carrots
1 small butternut squash
16 ounces red lentils (split)
32 ounces vegetable stock
2 cups water
Garnish (optional):
pomegranate molasses raita
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Chop leeks finely and rinse thoroughly in water. Dry and set aside. Cut carrots and celery into bite-size pieces. Peel squash and cut into bite-size pieces as well.
Put olive oil in the bottom of a deep Dutch oven on medium-high heat. Add the vegetables and cook for approximately 10-12 minutes, or until soft and tender. Add the garam masala and cook for an additional two minutes.
Then add the stock, water, and lentils. Stir gently, then cover and reduce to a simmer until the soup thickens, about an hour.
Garnish with the raita to create a colorful Christmas presentation and enjoy!
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Preparation Time: 2 hours |
Serves: 4 |
| Recipe Origin: United States |
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Submitted by: |
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Michael Brock
Michigan
United States |
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| This recipe has been viewed 2231 times. |
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