Soup is one of my favorite things to eat. I love the simplicity of a one pot meal and how rustic it feels to be served a hot dish from the vessel in which it has been stewing in for hours. When I make soup, I usually throw whatever ingredients I have in the house into a pot and see what comes of it. This afternoon I made an Indian Lentil soup for lunch that was so delicious and bursting with exotic flavor, I had to share it with you. Let me know what you think!
Recipe : Indian Lentil Soup w/ Butternut Squash
* 1 lb. Dried Lentils
* 1 Large Onion (diced)
* 3 Garlic Cloves (minced)
* 1 in. Cube Fresh Ginger (grated)
* 1 in. Cube Fresh Turmeric (grated)
* 2 tbsp. Coconut Oil
* 2 tbsp. Garam Masala
* 1.5 tsp. Ground Black Pepper
* 1.5 tsp. Sea Salt
* 1 Red Bell Pepper (diced)
* 1 Large Carrot (diced)
* 2 Celery Stalks (diced)
* 3 Cups Butternut Squash (diced)
* 6-8 Sprigs Fresh Thyme
* 1 Sprig Fresh Rosemary
* 1 Zest Of Lemon
* 3 Qt. Vegetable Stock
Add coconut oil to a large stock pot that’s on medium heat. First, cook the onions and garlic until translucent (6-8 minutes). Add ginger, turmeric, garam masala and lemon zest and cook for 30 seconds. Make sure to stir constantly so the spices won’t burn. Add vegetable stock and bring to a boil. Toss in all of the veggies, rosemary, thyme and salt and pepper. Place the lid on and turn the temperature down to a simmer. Cook for 2 hours. Serve with fresh chopped parsley and a lemon wedge.
P.S Don’t leave out the lemon wedge garnish, a squeeze of lemon takes it to another level!