Silky Golden Lentil Soup with Fragrant Spices and Winter Root Vegetables
Silky Golden Lentil Soup with Butternut Squash, Sweet Potato, Carrot, Celery, Turnip, Ginger, & Garlic. A delicious one-pot meal for the whole family.
Ingredients
- 1 tsp brown mustard seeds
- 1 tsp fenugreek seeds
- 1 tsp cumin seeds
- 1 tbsp curry powder
- 1/4-1/2 tsp red pepper flakes
- 1 tsp turmeric
- 6 cloves garlic chopped
- 1 cup yellow onion chopped
- 2 cups butternut squash cubed
- 1 tbsp fresh ginger root peeled and chopped
- 1 15 oz can cherry tomatoes
- 1 1/2 cup murasaki sweet potato chopped
- 1 cup celery chopped
- 1 cup carrot chopped
- 1/2 cup turnip chopped
- 1/2 cup dried golden lentils
- 3 cups vegetable stock
- 1-2 cups water as needed
- 1/4 cup fresh cilantro for serving (optional)
- 1 lemon sliced for serving (optional)
Instructions
- Place mustard seeds, fenugreek seeds, and cumin seeds in the bottom of a large stockpot. Dry toast over medium heat for 1 minute until spices are fragrant.
- Once spices are fragrant add 2 tbsp of vegetable stock.
- Add onion, garlic, butternut squash, ginger, tomatoes, sweet potato, celery, carrots, and turnip. Cook for 5-8 minutes.
- Add remaining vegetable stock, lentils, 1 cup of water and 1/4 tsp of red pepper flakes (optional).
- Stir to combine. Bring to a simmer and cook for about 40 minutes until lentils are soft and have started to break down.
- Remove from heat and transfer to a high speed blender. Working in batches, blend until silky smooth.
- Return soup to the pot. Taste and adjust salt, pepper, and red chili flakes. If soup is too thick add more water or stock.
Serving Suggestions
- Garnish each bowl with fresh cilantro, lemon slices, and serve with pita or naan bread.
Notes
*This recipe was inspired by Laura Wright's cookbook A First Mess root vegetable dal.