Red Lentil Squash Soup With Lemon
This quick squash soup recipe makes for a comforting, warm weeknight dinner. Enjoy the various flavors in just one bowl.
Ingreadient :
- 2 tablespoons olive oil, plus more for serving
- 1 large yellow onion, chopped
- 4 cloves garlic, finely chopped
- 2 teaspoons finely chopped ginger (from a 1-in. piece)
- 2 teaspoons harissa
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 quarts vegetable broth
- 2 cups cubed butternut squash
- 1 ½ cups dried red lentils
- 3 medium carrots, chopped
- 2 tablespoons fresh lemon juice (from 1 lemon)
- Chopped roasted almonds and chopped parsley, for serving
- Toasted pita and plain yogurt, for serving
Direction :
- 2 tablespoons olive oil, plus more for serving
- 1 large yellow onion, chopped
- 4 cloves garlic, finely chopped
- 2 teaspoons finely chopped ginger (from a 1-in. piece)
- 2 teaspoons harissa
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 quarts vegetable broth
- 2 cups cubed butternut squash
- 1 ½ cups dried red lentils
- 3 medium carrots, chopped
- 2 tablespoons fresh lemon juice (from 1 lemon)
- Chopped roasted almonds and chopped parsley, for serving
- Toasted pita and plain yogurt, for serving
