Red Lentil Soup with Ginger & Squash
Lentils are consumed in many ways. They can be eaten soaked, germinated, cooked, fried and baked. The most common preparation method is cooking. The seeds require a cooking time of 10 to 40 minutes, depending on the variety; shorter for small varieties with the husk removed, such as the common red lentil.
Ingredients
- 1 onion chopped
- 1 clove garlic crushed
- 2 inches fresh ginger peeled and grated
- 2 cups butternut squash peeled and cubed
- 2 cups miso bouillon stock or vegetable stock
- ½ cup red lentils
- Tamari to taste
- To Garnish
- Roasted pumpkin seeds
- Flaked almonds
- Dried Cranberries
Instructions
Warm a splash of water in a soup pot, add the onion and garlic and sauté until translucent. Add the ginger and squash, and sauté for 5 minutes. Add the stock and lentils. Bring to a boil, then reduce the heat, simmering for 15-20 minutes or until squash is cooked.
With a hand blender or food processor, blend until smooth. Return the soup to the pot and season to taste with a little tamari.
Garnish with the pumpkin seeds, flaked almonds and dried cranberries.