Butternut Squash and Red Lentil Soup (Shorabit Jarjir)
Sauteed butternut squash is the base for this smooth, flavorful soup thickened with protein rich red lentils and fresh vegetables.
Servings: 6
Calories: 257kcal
Ingredients
- 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
Instructions
- 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.
Notes
Adapted from a recipe published in a December 2013 issue of Saveur Magazine.
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Nutrition
Calories: 257kcal | Carbohydrates: 35g | Protein: 9g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 1375mg | Potassium: 720mg | Fiber: 12g | Sugar: 7g | Vitamin A: 14066IU | Vitamin C: 19mg | Calcium: 79mg | Iron: 3mg