Go Back
Print

Hearty Kabocha and red lentil soup

Course Soup
Servings 8 people
Author Mary Tang

Ingredients

  • 3 cloves of garlic minced
  • 1 medium shallot minced
  • 2 pounds of the kabocha squash makes about 3 cups pureed
  • Pinch of salt Add more as needed
  • 1 tbsp herbs de Provence
  • 5 tbsp Canola oil Separated. 2 tbsp to rub on the squash, 3 for sauteing. Add more as needed
  • 1 tsp of butter Add more as needed
  • 1 cup of red lentils
  • 7 cups of chicken stock Separated 4 cups, and 3 cups
  • 1 tsp of cumin
  • 1 tsp of ground coriander
  • ½ tsp of tumeric
  • ½ tsp of fresh ground black pepper
  • 2 bay leaves

Instructions

  1. Mince the garlic and shallots, and set aside.

  2. Leaving the skin on, cut the kabocha into quarters. Preheat the oven to 375 degrees F.

  3. In a bowl, combine oil, salt, and herbs de Provence. Rub the flesh of each kabocha with the mixture. Roast on a baking tray for 45 minutes, or until the flesh is soft and can be scooped with a spoon. Blend the squash until smooth. Reserve 3 cups of the puree for the soup.

  4. In a pot, add oil and butter to soften the shallots and the garlic. Add the red lentils followed by 4 cups of stock and the bay leaves. After the boil, let the stock simmer. The lentils will absorb most of the stock. This will take about 10 minutes.
  5. Keep the soup simmering. Add in the pureed squash and add in the ground cumin, coriander and turmeric. Add in the remaining stock followed by salt and black pepper. Taste and add more seasoning if needed.
  6. Stir the soup, remove the bay leaves and serve.

Recipe Notes

Have more stock handy than the recipe calls for depending on how thick you want the soup.