Monday, March 2, 2009

Cold Saturday Hearty Soup

After a long day of running errands outside in the cold on our bikes we were ready for something hearty, warming, and nourishing to soothe ourselves. We had read about this recipe a few weeks ago and were waiting for a good time to try it out. We modified the recipe a little to fit what we had on hand. The nutty flavors of the squash and the earthy lentils combined with the curry spices are very satisfying and comforting.

Curried Acorn Squash and Lentil Soup

3 tablespoons vegetable oil
2 tablespoons unsalted butter
1 1/2 pounds squash peeled and cut into 1/2" pieces
1 large onion chopped
1 carrot chopped into 1/4" slices
1 stalk celery chopped
3 cloves of minced garlic
2 tablespoons minced ginger

1 teaspoon chili powder & 1 tablespoon garam masala
1 tablespoon madras curry powder

1 cup lentils (red or brown) rinsed
8 cups water
1 teaspoon fresh lemon juice

Drizzling Sauce
1/2 cup fresh chopped cilantro
1/2 cup vegetable oil
Mix in a blender.

Basmati Rice
1 cup dry basmati rice
2 cups water
We used a rice cooker. Follow normal directions for cooking rice.

Heat up the vegetable oil and butter in a stock pot over medium heat until the foam subsides. Add in the squash, onion, carrot, celery, garlic, ginger, and 1 tsp salt. Stir occasionally and cook for approximately fifteen minutes or until vegetables are soft and start to brown.

Stir in the curry powder and 1/4 teaspoon ground black pepper. Stir frequently for two minutes. Add in the lentils and pour in the water and simmer for covered on low heat for 25-40 minutes or until the lentils are tender.

Stir in the lemon juice and serve over basmati rice. Top with the cilantro drizzle sauce.

After eating this soup you will feel warm inside.

A little red wine doesn't hurt either...

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