Serves 4 to 6
-1⁄4 c. extra-virgin olive oil
-1 1⁄2 c. peeled, seeded, and cubed kabocha squash
-6 garlic cloves, minced
-1 t. coriander seeds
-1⁄2 t. hot red pepper flakes
-1 1⁄2 c. red lentils
-2 t. sea salt
-6 c. water
-Juice of half a lemon (optional)
-Fresh cilantro leaves, for garnish
Heat the olive oil in a 3-quart saucepan over medium-high
heat. Add the kabocha squash and cook, stirring
occasionally, until lightly browned, about 3 minutes.
Reduce the heat to medium. Add the garlic, coriander
seeds, and hot red pepper flakes and cook, stirring, for
30 seconds. Do not let the spices burn.
Add the red lentils, salt, and water to the saucepan. Bring to a
boil, lower the heat to maintain a simmer, and cook until the
lentils have mostly fallen apart, about 30 minutes.
Carefully puree, very thoroughly, with a blender or immersion
blender. Taste and adjust the seasoning, and stir in the lemon
juice, if using.
Divide the soup among the bowls. Garnish with the cilantro
leaves and serve immediately. Enjoy!
Adapted from herbivoracious.com, 2/12
Serves 4 – 6
-1/2 cup water
-1 T. olive oil
-1 cup green lentils, rinsed
-5 slices ginger, 1/8-inch thick
-1 whole star anise
-6 cups water
-1 t. sea salt, plus more to taste
-1/4 cup olive oil
-1 yellow onion, medium dice
-1 leek, sliced into 1/4 moons
-1 fennel bulb, medium dice
-red pepper flakes, to tastePreheat oven to 425° with rack in the top third of the oven. Cut the squash in half and remove the seeds. Rub oil over all sides and salt the squash.
Roast cut side down (in a rimmed baking pan) with the 1/2 cup of water poured into the pan. Roast until tender, about 35-45 mins. When cool enough, scoop out cooked squash and set aside.
In the meantime, in a medium saucepan, combine the lentils, ginger, star anise and water. Simmer until tender, about 30 minutes. Add 1 teaspoon salt.
In a large stockpot combine the olive oil, onion, leeks, fennel and additional salt. Cook covered over low heat until vegetables soften, about 7-10 minutes.
Remove the star anise and ginger slices from the lentil sauce pan, then add the lentils, lentil broth and squash to the vegetables in the stock pot. Stir well and cook for another 15 mins. or so, allowing the flavors to blend.
Taste and adjust the seasoning with more salt if needed. Add a few generous pinches of red pepper flakes if desired.
Serve as is, or topped with lots of garlicky homemade croutons.*
*Rip up some day-old bread into tiny pieces, douse in olive oil, garlic, and a bit of salt, and toast in a 375° oven until golden and crunchy.
Adapted from 101.cookbooks.com, 2/10