- 1 cup soaked red lentils (soak for 12 hours, then drain and rinse)
- 1 small-medium butternut squash, seeded, leave unpeeled, cut up, we will puree it so no need to cut precisely
- 1 yellow onion chopped
- 2 carrots chopped
- 1½ Tbsp cumin
- 3 tsp fresh ginger root
- 1 Tbsp fenugreek seeds
- 1 1/2 Tbsp black mustard seeds
- 1 Tbsp coriander (ground seeds, or powder)
- 3 curry leaves (can omit if you don’t have) or you can add 1 Tbsp curry powder black pepper to taste
- 2 tsp turmeric
- 2 Tbsp ghee or avocado, grapeseed, or refined coconut oil
- 4 cups vegetable or chicken broth
- ¼ cup parsley, chopped as garnish
- sea salt and pepper to taste
- In a frying pan heat ghee and sautee onions until translucent.
- Add spices to onions and sautee for 3 minutes and remove from heat
- In a large soup pot add drained lentils, chopped squash, chopped carrots, broth, and onion spice mixture and mix together.
- Heat on medium high until boiling, then reduce heat to medium and cook until squash is very tender.
- Mash with potato masher or puree in blender. You may have to blend in batches, be careful because it’s hot.
- Return to pot and serve warm with a parsley on top.