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This is an amazing soup. Other than a little olive oil, the soup is made primarily with fresh vegetables and plenty of spice. I was surprised that a soup this creamy was made without any milk, cream or butter. The vegetables and red lentils are cooked until soft then pureed to create a lovely, thick, hearty and filling simple main course.
Lentils are another one of those super foods providing protein and fiber as well as two essential amino acids. Lentils have been named one of the top five healthiest foods by Health Magazine.
You’ll need to spend some quality time honing your knife skills preparing the vegetables. Everything is diced small for quick and effective cooking.
Once complete, garnish the soup with a squeeze of fresh lemon juice, a sprinkle of paprika and fresh chopped parsley.
Serve with warm pitas or flatbread for a completely wonderful meatless-Monday meal!
Butternut Squash and Red Lentil Soup (Shorabit Jarjir)
- ¼ cup extra virgin olive oil
- 4 cloves of garlic minced
- 4 medium carrots diced
- 2 stalks celery diced
- 1 large onion diced
- 1 teaspoon cumin
- ½ teaspoon crushed red pepper
- ½ small butternut squash diced, about 1 lb weighed after peeled and seeds removed
- 1 teaspoon sea salt
- 1 teaspoon freshly ground pepper
- 6 cups vegetable stock or broth
- 1 cup red lentils
- parsley and paprika for garnish
- Heat olive oil in a large 6-quart saucepan over medium-high heat. Add the garlic, carrots, celery and onion. Cook stirring frequently until lightly caramelized, about 12-15 minutes.
- Add the cumin, crushed red pepper, squash, salt and pepper. Cook, stirring frequently, until the squash is soft, about 15 minutes.
- Add the stock and lentils and bring to a boil. Reduce the heat to low and cook, slightly covered until the lentils are very soft and all vegetable are tender.
- Remove the soup from the heat and puree the soup using a stick/immersion blender or carefully process in batches in a blender until creamy smooth.
- Serve the soup garnished with fresh chopped parsley, paprika and lemon wedges squeezed on top.
- Serve with warm pitas or flatbread and lemon wedges.
We are lucky to have a nice couple that live just down the road, and each year they grow pumpkins to sell to anybody that wants to pick a few. We spent a wonderful Saturday afternoon with our grandson Isaac and our daughter Allie picking pumpkins to carve for Halloween.
Allie is our pumpkin artist and this year she selected six (6) to carve! This one is so big – I know it will be great. The owners of the farm provide clippers and wheelbarrows and set you free to pick away. Isaac was giving it his best effort to drive the wheelbarrow but had no luck getting it to the truck.
A beautiful day, on a beautiful farm, with pumpkins as far as the eye can see! Most are still covered up by grass – you’ve never seen so many and all are reasonably priced. They grew one 80 pound pumpkin and sold it for $15. They are so sweet!
Have you ever picked your own pumpkins? This is such a fun outing especially with Isaac and Allie. They are a blast! Thanks so much for stopping by!
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