RED LENTIL AND SQUASH SOUP (SHORABIT JARJIR)

15 Apr 2019

This delicious and healthy red lentil soup is a perfect way to breakfast during the holy month of Ramadan! The squash helps to make the soup creamy and gives it the perfect consistency.





DESSERT

APPETIZER: SOUP

CATEGORY- LEBANESE

PREP TIME: 20 minutes

COOK TIME: 50 minutes

TOTAL TIME: 1 hour 10 minutes

LEVEL OF DIFFICULTY: EASY

Vegetarian

6 servings


INGREDIENTS:

  1. 1⁄4 cup olive oil
  2. 4 cloves garlic, finely chopped
  3. 3 medium carrots, finely chopped
  4. 2 stalks celery, finely chopped
  5. 1 medium white onion, finely chopped
  6. 1 tsp. ground cumin
  7. 12 tsp. crushed red chile flakes
  8. 12 small butternut squash (about 1 lb.) peeled, seeded, and finely chopped
  9. Kosher salt and freshly ground black pepper, to taste
  10. 6 cups chicken stock
  11. 1 cup red lentils
  12. Finely chopped parsley, for garnish
  13. Paprika, for garnish
  14. Flatbread and lemon wedges, for serving

 

INSTRUCTIONS

Heat oil in a 6-qt. saucepan over medium-high heat. Add garlic, carrots, celery, and onion; cook, stirring occasionally until slightly caramelized, 12–14 minutes. Stir in cumin, chili flakes, squash, salt, and pepper; cook until squash is soft, about 15 minutes. Add stock and lentils; bring to a boil. Reduce heat to medium-low; cook, slightly covered, until lentils are very tender, about 20 minutes. Let soup cool slightly, then, working in batches, purée soup until smooth. Ladle soup into bowls and garnish with parsley and paprika; serve with flatbread and lemon wedges on the side.