Every time I make a promise to myself about posting regularly here, something unexpected comes up and I am dormant for a while. I am trying to be regular . I have no drafts in my dashboard. I just post when I make a new dish.
I cook 2 meals a day everyday(which is good enough to make something new/interesting and post). I try to avoid frozen stuff and leftovers as much as I can. Well , I can do that because I’m a stay at home mom with a angel for a daughter who intently stares at the props while I’m clicking .The other day I was having this conversation with a dear blogger friend and she insisted I post this recipe. So here it is for you , dear friend.
Anytime post summer is the best time to be in phoenix. The weather is perfect and very similar to Hyderabad or Delhi. Cool breeze , Warm soup and a great couch with a thick, snuggly throw is all that I care for during Fall and Winter. This dish is a make ahead , filling, thick and a creamy one. The recipe below serves 4. I served this wholesome, creamy delicacy with ciabatta bread or any other variety. I also serve herb crackers with it.
Ingredients
2 cups of green split lentils( You can use Red, Puy or any of your favorite ones)
1 small butternut squash , peeled , seeds removed and diced into cubes.
1 and 1/2 teaspoon of cumin and coriander powder each
2 garlic pods
1 teaspoon of minced ginger
Olive Oil
salt to taste.
Method:
1. Soak the lentils at least for half hour in warm water and pressure cooker the lentils until 4-5 whistles. I add 2 cups of water per cup of lentils. Normally the lentils are completely mashed and there is no need to use a blender to make them mushy.
2. Add a some olive oil , salt and pepper to the squash and roast at 400F for 35 minutes. Remove and cool completely.
3. Heat a thick bottomed vessel , add olive oil , minced ginger and garlic , the lentil puree , cumin , coriander and salt and let it simmer.
4. Take the roast squash in a blender and puree well , alternatively you can leave some of them intact for a chunky version.
5. Add the squash puree to the lentil soup, water or broth according to taste and let it simmer until all the flavors mingle. Serve hot or warm with some thick chunky bread or crackers.
Variations
1. I substitute the squash with carrots or chard or do a combination of carrots and squash for a richer color.
2. Add toasted coconut or coconut milk for a more creamier , sweeter version.
3. Use Split pigeon peas( toor dal) instead of the green, red or puy lentils or do a combination of Toor dal and red beans. Use the beans sparingly and add them in the end.
4. Make it as a dal and serve with rice instead of pureeing it as soup. I normally use toor dal and add toasted coconut and serve with basmati rice.
November 11th, 2009 at 12:51 am
ha! dal is the star this month it seems. i too have a veggie dal soup up this week and have blog hopped to at least 5 others who are doing dal soups on their blogs. i guess great cooks think alike. i like this version a lot. pumpkin and green dal – lovely flavors!
November 11th, 2009 at 8:51 am
Just perfect for a rainy day like today!
November 11th, 2009 at 1:28 pm
Looks perfect for a chilly winter night. How old is your daughter? She definitely is an angel for not pouncing at either the camera or the bowl. If she’s too young to move around, then enjoy your few calmer/ quieter photo sessions.
November 11th, 2009 at 4:32 pm
@ Meeta : that was a good one
Yes, great cooks think alike !
yes she likes to see me click and poses , thinking Im clicking her. Thanks for dropping by , Good to see you here ! How is your son doing ?
@ Sala, yes , its perfect for any day
@ Pavani , she is 7 and half months old
November 12th, 2009 at 3:04 am
That looks very comforting Dee. Its good that your daughter is so ‘cooperative’
, with mine around, I have to balance the camera with one hand and keep her from toppling everything from the other!
BTW, I was just wondering what happened to the Herb Mania, sorry in case I missed any updates on this blog earlier
November 12th, 2009 at 6:09 am
Love it Dee! I am going to do it with Dal next time. A perfect comfort food during the chilly evenings.
November 12th, 2009 at 9:21 am
Ishya is a darling. I have not yet tried any roasted vegetable soups. I’m sure roasting imparts a very good flavor.
I’m doing fine Dee, but extremely busy. I agree with you 100% about thinking of posting in the blog regularly and something else comes up and this takes a back seat.
November 12th, 2009 at 6:06 pm
I see soups everywhere in blog world, lentils are for sure in focus. Great pictures. Your daughter must be one sweet baby.
November 13th, 2009 at 12:10 pm
Ahhh… 7 & half months is such a cute age.. She’ll start getting into all your things soon..
I’m doing fine Dee.. My son is getting big & busy..
BTW.. I wanted to let you know that I made this soup last night and I loved it. We had it fresh baked croissants (from the tube) and it was just awesome. Thanks for the recipe.
Have a great weekend.
November 14th, 2009 at 10:32 am
Love the soup, superb picture!
November 22nd, 2009 at 9:27 pm
I see I’ve missed tons of recipes. I”m not sure I have your feed right in my reader! A loves squash recipes and this just goes into his huge collection!
Beautiful colour!
December 3rd, 2009 at 1:11 pm
First time to ur blog….i loved it.Wanting to go thru each n every recipe of urs…quite interesting ones.Lovely pic too:)
December 3rd, 2009 at 5:39 pm
Ooooh…love it..looks absolutely delicious! Keep blogging ..so we can all see and drool!
December 23rd, 2009 at 9:45 pm
Dear Dee, UK and Ishya..
Love from all of us for the holidays and the new year…
will talk to you after we are back from FL…
Hugs
Soma
January 1st, 2010 at 8:06 pm
Hi Dee, wish you and your family a very happy and prosperous New Year.
Love
Madhu
March 26th, 2011 at 2:40 pm
First time i am here..very nice space with many delicious recipes..
http://womensera2008.blogspot.com/2011/03/event-announcement-c-for-colourful.html