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. Smart Recipes, Middle Eastern Recipes, Chicken,Vegetables Recipes, Recipes Chicken,Vegetables Middle Eastern Red Lentils & Squash Soup Red Lentils & Squash Soup Recipe | RecipeSavants.com PT1H10M Serves 6 Ingredients: 0.25 Cup Olive Oil 4 Cloves Garlic 3 Medium Carrots 2 Celery Stalks 1 Medium White Onion 1 Teaspoon Ground Cumin 0.5 Teaspoon Red Chile Flakes 0.5 Small Butternut Squash 0.125 Teaspoon Kosher Salt & Freshly Ground Black Pepper 6 Cups Chicken Stock 1 Cup Red Lentils 0.25 Cup Fresh Parsley 0.25 Teaspoon Paprika 1 Lemon In 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.

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