Winter Squash and Lentil Curry

Ingredients

For soup

• 3 tablespoons vegetable oil
• 1 1/2 lbs butternut squash, peeled and cut into 1/2-inch pieces
• 1 large Spanish onion, diced (not sweet)
• 1 carrot, diced
• 1 celery rib, diced
• 4 garlic cloves, minced
• 4 tablespoons ginger, peeled and minced
• 2 tablespoons garam masala (or store-bought curry powder)
• 1/2 teaspoon cumin
• 1/2 teaspoon cracked pepper
• 1 cup red lentil, picked over and rinsed
• 2 cups vegetable broth
• 1 teaspoon fresh lemon juice (to taste)

For cilantro oil

• 1/2 cup cilantro, chopped
• 1/2 cup vegetable oil

Directions

1. 1

   For the soup:.

2. 2

   Heat oil with butter in a large heavy pot over medium heat until foam subsides, then cook squash, onion, carrot, celery, garlic, ginger, and 1 teaspoon salt, stirring occasionally, until vegetables are beginning to brown (15 to 20 minutes);

3. 3

   Add curry powder, cumin and pepper and cook, stirring frequently, 1 minute;

4. 4

   Add lentils and broth and simmer, covered, until lentils are tender, about 30 minutes.

5. 5

   Remove from heat and stir in lemon juice;.

6. 6

   Season to taste with salt and pepper.

7. 7

   For cilantro oil:

8. 8

   Purée cilantro, oil, and 1/2 teaspoon salt in a blender.

9. 9

   To serve, drizzle soup with cilantro oil. Accompany with cucumber raita and naan for an excellent meal.