Name: Squash And Lentil Soup
Prep time: 60 min
Total time: 60 min
Ingredients: 1 - Vegetable oil; 1 tsp Cumin seeds (Jeerakam); 1 tsp Mustard seeds; 1 tbsp Curry leaves (chopped); 1 no Onion (chopped, medium); 6 nos Garlic pods (chopped); 2 tbsp Garam masala; 6 cups Water; 2 cups Red lentils; 2 nos Acorn squashes (or other squash); 1 no Tomato (large); 2 nos Bay leaves (Vazhana/Karuga ela); Cayenne pepper (As reqd); Salt (As reqd); 1 cup Cream, milk or soy milk

Squash And Lentil Soup

Squash and Lentil Soup

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Prep Time 1

Total Time 1

Cuisine American

Servings people

Ingredients

1 - Vegetable oil
1 tsp Cumin seeds Jeerakam
1 tsp Mustard seeds
1 tbsp Curry leaves chopped
1 no Onion chopped, medium
6 nos Garlic pods chopped
2 tbsp Garam masala
6 cups Water
2 cups Red lentils
2 nos Acorn squashes or other squash
1 no Tomato large
2 nos Bay leaves Vazhana/Karuga ela
Cayenne pepper As reqd
Salt As reqd
1 cup Cream, milk or soy milk

Instructions

Bake squash at 400F for 20 mins., peel and cut into 1/2" pieces.
Heat oil in a large pot.
Splutter cumin and mustard seeds.
Add onion, curry leaves and garlic.
Sprinkle garam masala.
Cook into a paste.
Add water, lentils, squash, tomato and bay leaves.
Bring to a boil.
Reduce heat, cover and simmer for 45 mins.
Add salt and cayenne pepper to taste.
Remove from heat.
Stir in cream.
:- Serve with naan.

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Squash And Lentil Soup