Squash and lentil soup with coriander butter
Description
Hearty and aromatic soup. Red lentils make the soup thick and rich, while coriander oil is the key ingredient of this dish. Garlic bread also goes well with the soup.
Instructions
- 1
Step 1
1. Peel the squash and cut into 1 cm cubes. Finely chop the onion. Slice the carrot and celery. Mince the garlic. Melt butter or margarine with olive oil in a pot over high heat. Add the chopped squash, onion, garlic, carrot, celery, grated ginger, and 1/2 teaspoon salt. Sauté until browned, for 15 to 20 minutes.
- 2
Step 2
2. Add curry powder and ground black pepper, fry for 2 minutes.
- 3
Step 3
3. Add lentils and water. Cover with a lid and simmer for 25 to 40 minutes, until the lentils are soft.
- 4
Step 4
4. Mix with lemon juice and season the soup with salt and pepper.
- 5
Step 5
5. To make coriander oil, blend chopped cilantro with vegetable oil and 1/2 teaspoon salt in a blender or food processor.
- 6
Step 6
6. Drizzle the finished soup with coriander oil. The soup is recommended to be served with Basmati rice.