A hot bowl of soup is an ideal Iftar treat. This Palestinian recipe includes sautéed veggies, tender squash, and fragrant spices. They are mixed with chicken broth and nutty red lentils, then pureed to a velvety goodness. Serve your soup with some freshly-made chapati. Use vegetable stock instead of chicken to make this a vegetarian-friendly soup.
RecipeSavants.comA hot bowl of soup is an ideal Iftar treat. This Palestinian recipe includes sautéed veggies, tender squash, and fragrant spices. They are mixed with chicken broth and nutty red lentils, then pureed to a velvety goodness. Serve your soup with some freshly-made chapati. Use vegetable stock instead of chicken to make this a vegetarian-friendly soup. Smart Recipes, Middle Eastern Recipes, Chicken,Vegetables Recipes, RecipesChicken,VegetablesMiddle EasternRed Lentils And Squash SoupPT1H10MServes 6
Ingredients:
0.25 Cup Olive Oil4 Cloves Garlic3 Medium Carrots2 Celery Stalks1 Medium White Onion1 Teaspoon Ground Cumin0.5 Teaspoon Red Chile Flakes0.5 Small Butternut Squash0.125 Teaspoon Kosher Salt & Freshly Ground Black Pepper6 Cups Chicken Stock1 Cup Red Lentils0.25 Cup Fresh Parsley0.25 Teaspoon Paprika1 LemonIn a Dutch oven, heat oil over medium-high heat and saute onion, carrots, celery and minced garlic for 15 minutes, stirring occasionally. Stir in squash, cumin, chile flakes, salt and pepper and cook for another 15 minutes. Stir in lentils and stock and bring to a boil, bring to a boil and reduce to a simmer. Partially cover the pot, and cook for 25 minutes, or until the lentils are soft. Using an imersion blender, puree the soup until very smooth. Serve immediately, with a garnish of parsley, paprika and lemon wedges. Pair with pita or taboon breads.