This golden-hued soup is
colored by squash, cumin, and fragrant garam masala powder.
Butternut
and Red Lentil Soup
- 1 tablespoon vegetable
oil
1 medium yellow onion, diced
2 carrots, peeled and diced
4 cloves garlic, minced
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon garam masala
1/2 teaspoon cayenne pepper
6 cups water
1 cup red lentils
2 cups diced peeled butternut squash
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon salt
- In a large saucepan, heat
oil over medium heat. Add onion, carrot and garlic; cook, stirring,
for about 5 minutes. Stir in curry powder, cumin, garam masala
and cayenne pepper; cook, stirring, for 1 minute over low heat.
- Add water and lentils
and bring to a simmer. Stir in squash and cook over medium-low
heat until lentils and squash are tender, about 40 minutes, stirring
occasionally.
- Stir in parsley and salt;
cook for 5 minutes more. Ladle soup into bowls and serve with
warm roti or naan (Indian flat breads).
Makes 4 servings.
Note: Garam is the Indian
word for "warm" or "hot," and this blend
of dry-roasted, ground spices from the colder climes of northern
India adds a sense of "warmth" to both palate and spirit.
It can include pepper, cinnamon, cloves, coriander, cumin, cardamom,
dried chiles, fennel, mace, nutmeg and other spices. Garam masala
may be purchased in Indian markets and in the gourmet section
of some supermarkets. It's also easily prepared at home, but
should be made in small batches to retain its freshness.
