Makes 4 servings
Ingredients:
- 2 Tbsp. olive oil or ghee
- 1/2 red onion, chopped
- 2 cloves garlic, minced
- 1-inch piece ginger, peeled and minced
- 1/2 tsp. each of turmeric, ground cumin, ground coriander, garam masala
- 1 bay leaf
- 1 1/2 cups red lentils, (soaked overnight)
- 1/2 butternut squash, peeled, seeded and chopped
- 5 cups stock or broth (if using plain water instead, season the soup with 1 tsp. sea salt)
Directions:
- In a large pot, heat the oil or ghee and stir in onion, garlic and ginger. Let cook over medium-high till softened and just light browned.
- Add spices and bay leaf, stirring in. Add lentils, squash and stock and stir over high heat until boiling.
- Spoon off any froth that rises to the surface. Lower heat to medium-low, cover, and simmer for 25 minutes.
- When squash is soft and lentils are fully cooked (about 20-25 minutes), remove bay leaf and purée the soup till silky smooth, or leave as-is.
- Serve into soup bowls. Top with hemp seeds, fresh chopped cilantro, or stir in fresh baby spinach leaves.
Have a happy belly!
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