Black Lentil and Tomato Squash Soup
Author: Bhavani Jaroff
Recipe type: Soup, Vegan
Prep time:
Cook time:
Total time:
Serves: 5-7 people
- 3 cups black lentils, rinsed
- 9 cups water
- 2 Tbs. Vegetable broth powder (such as Seitenbacher)
- 1 onion, chopped
- 6 cloves garlic
- 3 Tbs. minced ginger
- 2 cups chopped carrots (3-4)
- 2 cups squash (acorn, delicate)
- 1 t. fenugreek
- 1 can diced fire roasted tomatoes
- 2 Tbs. chopped hot peppers (habanera, jalapeno)
- 3 teaspoons salt
- ½ teaspoon white pepper
- 1 ½ teaspoons cardamon
- 1 t. ground coriander
- 1 t. cumin
- 2-4 Tbs. chopped cilantro (can substitute parsley if preferred)
- 2 Tbs red wine vinegar
- In large pot, start lentils.
- Add squash, onions, garlic, ginger, peppers and carrots. Add salt, pepper, cumin, cardamom, coriander.
- Bring to a boil and then simmer for 1 hour or so, until lentils are soft. Add more water if too thick.
- Add red wine vinegar and cilantro. Adjust salt and pepper to taste.
- If desired, puree soup with immersion stick. I like to puree half of it, to give more body to the soup, but leave half of it with chunks.
- Serve with lemon wedge and garnish with cilantro or parsley.
Recipe by iEatGreen at https://www.ieatgreen.com/black-lentil-and-tomato-squash-soup/
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