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roasted butternut and lentil soup

(1 rating)
Angel07 avatar
Recipe by
Angela Nair
@Angel07
Johannesburg

My family love this soup - we have a No Meat Tuesday and I make this soup - served with crusty cheese topped rolls it makes a great dinner. You can cook the butternut with the lentils but roasting the butternut gives it a lovely luxerious taste! You can increase all the spices if you like a spicier soup.

(1 rating)
yield 4 -6
prep time 1 Hr 30 Min
cook time 1 Hr

Ingredients For roasted butternut and lentil soup

  • 1 c
    red lentils - dried split - rinsed and drained
  • 2 Tbsp
    butter, melted
  • 1 Tbsp
    canola oil
  • 1 tsp
    ground cumin
  • 1 tsp
    ground coriander
  • 1 sm
    onion, sliced
  • 1 md
    tomato, chopped
  • 1/4 tsp
    tumeric
  • 1/4 tsp
    crushed chili flakes (add more chili for a spicier soup.
  • 1 tsp
    crushed ginger and garlic
  • salt to taste
  • and 1 medium butternut, cubed

How To Make roasted butternut and lentil soup

  • 1
    Cube the Butternut and spread it on a baking sheet - brush lightly with a little of the butter and Canola oil and bake in 180 degree oven for about 30 minutes - bake so it get brown and crispy - but do not burn!
  • 2
    In a large sauce pan, place on medium heat - add the balance of the butter and oil. Add the onion and fry gently until translucent.
  • 3
    Add spices 1 at a time in this order, add cumin stir, add coriander stir, add tumeric and chili flakes stir and finally add the ginger/garlic paste. Fry gently for a minute then add the washed lentils.
  • 4
    Immediately add a cup of cold water, the salt and stir well. Cook the lentil mixture on a medium heat stirring often - lentils tend to "catch" if not stirred and the heat is too high. Cook for about 30 minutes. Add another cup of water. Stir well.
  • 5
    Add the chopped tomato - cook for a further 15 minutes - by now the butternut must be ready - Add the butternut to the lentil mixture and cook a further 15 minutes. NOTE: For a chunky soup leave the butternut as is in the soup.
  • 6
    Serve in soup bowls - garnish with fresh coriander and drizzle with cream or yoghurt. Served as a dinner starter - blitz soup till smooth and swirl with some cream or yoghurt and sprinkle with fresh coriander (cilantro)
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