Curried Squash and Lentil Soup

Who doesn’t enjoy a hearty soup? Soup has been around forever (dating back to prehistoric man) and is a perfect comfort food for rich and poor, healthy people and invalids. Lentils are a very good source of cholesterol-lowering fiber and are of special benefit in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal. Lentils also provide good to excellent amounts of six important minerals, two B-vitamins, and protein-all with virtually no fat.

Serves 4 to 6
recipe adapted from Gourmet magazine
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3 tablespoons vegetable oil
2 tablespoons unsalted butter
1 1/2 pound butternut squash, peeled and cut into 1/2-inch pieces
1 large onion, chopped
1 carrot, chopped
1 celery rib, chopped
2 garlic cloves, minced
2 tablespoons minced peeled ginger
1 tablespoon curry powder (preferably Madras)
1 cup red lentils, picked over and rinsed
4 to 6 cups of water
1 teaspoon fresh lemon juice, or to taste

For coriander oil:
1/2 cup chopped coriander (cilantro)
1/2 cup vegetable oil

To make the soup, 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 softened and beginning to brown, 15 to 20 minutes. Stir in curry powder and 1/4 teaspoon pepper and cook, stirring frequently, 2 minutes. Add lentils and water and simmer, covered, until lentils are tender, 25 to 40 minutes. Stir in lemon juice and season with salt and pepper.

Purée coriander, oil, and 1/2 teaspoon salt in a blender. Serve soup drizzled with cilantro oil.

The Culinary Chase’s Note: Delicious flavors coming from this dish. If you like, ladle soup over cooked basmati rice and top with coriander oil. A soothing soup that’s perfect for a cool evening.

By the Glass Tasting Note: Look for a wine that blend rich exotic notes with some textural richness. Viognier from California’s Central Coast makes sense as would a good example of Gewurztraminer. If you are feeling adventurous go for a fortified wine with some residual sweetness and exotic character to work with spice in the dish; a Pedro Ximenez (PX) Sherry might be an intriguing selection.