Red Lentil and Squash Soup


Red lentils are one of my staples. They are non-perishable, quick-cooking, adaptable, and healthy (click on “beans” in the tag cloud to view related posts, including nutrition). You can cook up a pot of red lentil soup or curry almost as quickly as you make boxed mac and cheese. Seriously, they cook in less than 20 minutes or as fast as 10 minutes if you soak them for an hour or two. Imagine my delight when, while stranded in Atlanta by the recent Northeast weather disaster, I found split yellow lentils that are basically small red lentils that are… yellow. You may use either, but be sure you are using the small split lentils—larger lentils take considerably longer to cook.

This makes a deep golden soup—a color that is called “fox” in Japanese—that is as warming and satisfying as the meal itself. If you enjoy spicy food, add a tiny pinch of ground smoked hot pepper to add extra depth to the flavor. Just be careful to not overwhelm the sweetness of the squash and earthiness of the lentils!

Curried Lentil Soup

One generous serving.

2/3 c cubed butternut squash (~1/2” cubes)
¼ c small yellow lentils
1 small clove garlic, trimmed, peeled, and sliced thinly
¼ t cinnamon
1/8 t dried ginger
2 t oil
Salt and pepper to taste

Place all ingredients in a small saucepan and cover with water. Bring to boil, and simmer, stirring occasionally, for 15 to 20 minutes. When the squash and lentils are cooked through, puree carefully. Salt and pepper to taste, and enjoy hot or chilled.

Advertisements

One thought on “Red Lentil and Squash Soup

  1. Pingback: Ethical Eating: How much should we spend on food? | Sustainable Food and Cooking by GroundCherry

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s