A big warm hug in a bowl—sweet roasted squash blended with shallots, garlic, ginger, curry powder, cumin, coriander and turmeric.
Ingredients
1 Delicata Squash, roasted
(butternut or acorn also work!)
1 tablespoon Olive or Coconut Oil
2 Shallots, sliced
2 Garlic Cloves, sliced
1 heaping teaspoon grated Ginger
1/2 teaspoon Curry Powder
1 teaspoon ground Cumin
1/2 teaspoon ground Coriander
1/2 teaspoon ground Turmeric
1 cup Red Lentils, rinsed
4 cups Broth
Juice of 1/2 Lime
Optional: handful fresh Cilantro
Salt to taste
Serves
3-4 bowls
Method
Prepare squash by slicing it in half vertically, placing it face down on a baking tray, and in the oven for 30-40 minutes at 400F. Heat oil in a pot over medium heat, then add the shallots and a pinch of salt. Sauté until translucent, then add the garlic, ginger, spices and a splash of water; sauté for a couple minutes until fragrant. Add the rinsed lentils and liquid. Bring to a boil, then reduce to a simmer and cook with the lid on for around 20 minutes, until the lentils are soft. Stir occasionally, to prevent lentils from sticking to the bottom. When the lentils are cooked and the mixture has cooled slightly, add everything to a blender, including the squash, around 1 cup (without skin), and lime juice. Blend until smooth and adjust seasoning.
I served mine with a drizzle of cashew yogurt and fresh cilantro!
