Curry Lentil and Pumpkin Soup

Shared by the Pantry Seattle

Yield: 2 quarts

Ingredients

1 tablespoon vegetable oil

1 onion, small dice

2 cloves of garlic, pressed

2 teaspoons Madras curry powder

1 1/2 cups dried red lentils, picked through for rocks

1 pound (or 2 cups) butternut squash, peeled, seeds removed, and cut into 1/2-inch cubes

2 inches ginger, peeled and cut in half lengthwise

1 lemongrass stalk, top cut off and bruised with back end of knife

6 cups vegetable stock Kosher salt and freshly ground pepper, to taste

Instructions

With cheesecloth and butcher’s twine, make a sachet of lemongrass and ginger.

Heat oil in a large stock pot. Sauté onions and garlic until onions are “sweating”, i.e. releasing liquid. Add curry powder, ginger, and lemongrass to the pot and cook for another minute.

Add vegetable stock, butternut squash, and lentils to the pot.

Bring soup to a boil, then lower heat and simmer for 20 minutes or until the butternut squash is tender.

Remove sachet of lemongrass and ginger, taste for seasoning, and serve!

NOTES: Freezes very well.