Caramelized Squash and Lentil Soup

• porsi: Serves 4
• waktu aktif: 10 min
• total waktu: 55 min

Bahan-bahan

3 tablespoons olive oil, plus more for serving

1 tablespoon unsalted butter

1 pound winter squash, such as honeynut, koginut or butternut, peeled, seeded and chopped into roughly 1 1/2-inch pieces

Fine salt

2 tablespoons tomato paste

4 cloves garlic, minced or pressed

1/4 teaspoon fennel seeds

1/4 teaspoon cumin seeds

1/4 teaspoon red pepper flakes (optional)

1 cup du Puy green lentils (see Substitutions, below), rinsed

6 cups vegetable or chicken broth

1 tablespoon cider vinegar

1/4 cup chopped flat-leaf parsley, divided

Freshly cracked black pepper

Petunjuk

Step 1

In a large Dutch oven, heat the olive oil and butter over medium-high heat. As soon as the butter is melted, add the squash, spreading it out into an even layer. Season with a large pinch of salt. Cook, undisturbed, until each piece is browned on one side, 3 to 5 minutes.

Step 2

Reduce the heat to medium and stir in the tomato paste, garlic, fennel seeds, cumin seeds and red pepper flakes, if using. Cook just until very fragrant, about 30 seconds. Add the lentils and broth. Increase the heat to medium-high, cover the pot and bring the mixture to a boil. Reduce the heat as much as necessary to maintain a lively simmer, cover, and cook, stirring occasionally to keep the soup from sticking to the bottom of the pot, until the squash and lentils are tender, 30 to 35 minutes. (If the soup starts to seem too thick at any point, stir in some water, a little at a time.)

Step 3

Use a wooden spoon to gently mash the squash into the lentils, leaving as many larger chunks as you’d like. Stir in the vinegar and half of the parsley. Taste and season with additional salt if desired. Serve in bowls drizzled with olive oil and sprinkled with the remaining parsley and cracked black pepper.

Catatan

Substitutions and tips:

To make this vegan » use more olive oil instead of butter.

Instead of squash » use sweet potatoes or yams.

If you don’t like the flavor of fennel seeds » use more cumin instead.

French du Puy lentils » brown, green, yellow or red lentils or split peas. The cooking time and texture will vary, depending on the type of lentil you use.

Cider vinegar » white wine or rice vinegar.

Parsley » thyme leaves, tarragon or a sprinkle of dried herbes de Provence.

From Daniela Garza Substack