Dal Soup with Squash

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Prep time: 30 minutes

Cook time:  30 minutes

Makes: 4  servings


Equipment needed: 

Large spoon, paring knife, straight knife, cutting board, measuring cups, measuring spoons


2 Tbsp olive oil

1/2 red onion

3 cloves garlic

1 inch piece ginger

1/2 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp ground masala

1 bay leaf

1 1/2 cups red lentils

1/2 butternut squash

5 cups vegetable broth

2 carrots

1 can pickled veggie or pickles

5 radishes


In a large pot, heat the oil and stir in onion, garlic, and ginger. Let cook over medium-high until softened and just lightly browned. Add spices and bay leaf, stirring constantly. Add lentils, squash and vegetable broth and stir over medium/high heat until boiling. Spoon off any froth that rises to the surface. Lower heat to medium-low, cover, and simmer for 25 minutes.

When squash is soft and lentils are fully cooked (about 20-25 minutes), remove bay leaf and puree the soup until silky smooth, or leave with chunks if you prefer - (I pureed just a bit).

Serve in soup bowls. Top with a dollop of plain yogurt, some sliced onions sautéed with garlic and fresh cilantro.  Stir in a bunch of baby spinach leaves — or keep it  simple if preferred.