July 27, 2008: I have updated the seasonings below because I incorrectly recorded them the first time around. My apologies to anyone who made it as written previously. Bland, bland, bland. No more!
This is one of my very favorite recipes lately. It is so comforting and warming and just a little bit sweet. Mmmm…
Back to business! Like the Lemon Lentil Soup, this dish is very cheap and nutritious, although this recipe is thicker and heartier in texture. Oh, and don’t be afraid of coconut milk. The saturated fat found in coconuts is actually extremely healthy. Perhaps someday I’ll post more on that topic, but for now, let’s take a look at the recipe.
Creamy Red Lentil and Squash Soup
2 tablespoons virgin, unrefined coconut oil (or other cooking oil)
2 small onions or 1 very large onion
2 tablespoons minced fresh ginger
2 cloves of garlic, crushed
Over medium heat, saute the onion, ginger, and garlic until very soft and translucent, being careful not to burn the garlic. Add
2 cups dry red lentils, rinsed and drained
2-3 cups peeled, seeded, and cubed butternut squash
5 cups water
1 can (14 ounces) coconut milk (if you’re still petrified of the fat, use a light version)
2 tablespoons curry powder
1/8 to 1/4 teaspoon cayenne pepper
6 pinches ground nutmeg
2 teaspoons sea salt
Bring to a boil, then reduce heat and simmer for 45 minutes. Finally, add
1/2 cup finely chopped fresh cilantro (optional)
Adjust the other seasonings to taste (I often add a little more curry at this point), then serve.
Only red lentils will give the correct texture in this recipe. They will disintegrate during cooking. As a bonus, they’re easier to digest than the other lentil varieties.