RED LENTIL SOUP WITH BUTTERNUT SQUASH

By TPMay

Serves 4

Ingredients

• 2 tablespoons olive oil
• 1 sweet onion, finely chopped
• 2 large garlic cloves, minced
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• Pinch of cayenne pepper
• 4 cups vegetable broth
• 1 –2 cups water
• 1 cup dried red lentils
• 1 large carrot, unpeeled, finely diced
• 2 cups finely diced butternut squash
• 1 fresh or dried bay leaf
• Plain lowfat yogurt and chopped parsley, for serving

Preparation

Step 1

In a heavy soup pot, warm the olive oil over medium-high heat; add onion and garlic and stir to coat. Reduce heat to medium and cook, stirring occasionally, until onion softens, about 5 minutes. Season with a generous pinch of kosher salt and ground pepper. Add tomato paste, cumin and cayenne; stir and cook about 2 minutes to warm the spices. Add broth, 1 cup water, lentils, carrot, squash and bay leaf. Bring liquid to a simmer, then cover partially and simmer until the lentils and vegetables are tender, about 20 minutes. If desired, puree about half of the soup (carefully!) in a blender or using an immersion blender. (I did not blend the soup, preferring a chunky soup instead.) Serve warm with a dollop of yogurt and a sprinkle of parsley.