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–+ servings

Squash And Lentil Soup

Squash and Lentil Soup
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Print Recipe
Prep Time 1 hour
Total Time 1 hour
Cuisine American
Servings 8 people

Ingredients
  

  • 1 - Vegetable oil
  • 1 tsp Cumin seeds Jeerakam
  • 1 tsp Mustard seeds
  • 1 tbsp Curry leaves chopped
  • 1 no Onion chopped, medium
  • 6 nos Garlic pods chopped
  • 2 tbsp Garam masala
  • 6 cups Water
  • 2 cups Red lentils
  • 2 nos Acorn squashes or other squash
  • 1 no Tomato large
  • 2 nos Bay leaves Vazhana/Karuga ela
  • Cayenne pepper As reqd
  • Salt As reqd
  • 1 cup Cream, milk or soy milk

Instructions
 

  • Bake squash at 400F for 20 mins., peel and cut into 1/2" pieces.
  • Heat oil in a large pot.
  • Splutter cumin and mustard seeds.
  • Add onion, curry leaves and garlic.
  • Sprinkle garam masala.
  • Cook into a paste.
  • Add water, lentils, squash, tomato and bay leaves.
  • Bring to a boil.
  • Reduce heat, cover and simmer for 45 mins.
  • Add salt and cayenne pepper to taste.
  • Remove from heat.
  • Stir in cream.
  • :- Serve with naan.
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