Tag Archives: dal

Butternut Red Lentil Soup

This recipe is actually a hybrid of my Aunt’s lentil soup and dal recipes, that I blended then added in some creamy butternut squash to make this red lentil, butternut squash soup. I loooove middle eastern flavors and still dream about the delicacies I tasted that summer I spent with my Aunt in Bangladesh, so for me this is like bringing a little taste of that heaven home.  Savory/spicy dal meets sweet mishty kumra, but in soup form for our rainy winter :). For me, this was an instant classic, and one I won’t feel badly about downing bowls full 😀

You need:

1 cup dried red lentils

1 onion chopped

2 cloves garlic minced

Turmeric 1 tsp

Coriander 1/2 tsp

Cumin 1 tsp

Cloves 1/2 ts

The flesh of 1 roasted or steamed butternut squash

Oil/butter/ghee of choice 1tsp

3 cups water or vegetable broth

Begin by sautĂ©ing your onion, then garlic, then spices in oil of choice. Add spices once onions and garlic are translucent and soft and turn off heat while sautĂ©ing the spices. Meanwhile boil your lentils with a pinch of salt and water (or broth), simmering about 15-17 minutes until lentils become soft. Next to assemble, I recommend blending the squash, lentils, and all seasoning components together in a high speed blender or food processor. Always blend in small batches with a way for heat to vent out of the top. Once all are combined you have a thick, creamy, fragrant soup to pour into bowls. This recipe made enough for SEVERAL full bowls full (leftovers of my dreams!). Garnish with a little plain yogurt or coconut milk on top. Other suggested garnishes/accompanying foods include steamed broccoli and crumbled!  I also have a strong penchant for a dash of crushed red pepper right on top your your creamy topping 🙂
Enjoy!

(I forgot entirely to take prep pictures, most likely because I was busy making this fantastic fruit plate as I was cooking, yum!)