Protein-rich red lentils and hearty butternut squash are transformed into a smooth fragrant soup; served with flatbread, it’s perfect as a simple main course. This recipe first appeared in the iPad edition of our December 2013 issue with the article Heart of Palestine.
- 1⁄4 cup olive oil
- 4 cloves garlic, finely chopped
- 3 medium carrots, finely chopped
- 2 stalks celery, finely chopped
- 1 medium white onion, finely chopped
- 1 tsp. ground cumin
- 1⁄2 tsp. crushed red chile flakes
- 1⁄2 small butternut squash (about 1 lb.) peeled, seeded, and finely chopped
- Kosher salt and freshly ground black pepper, to taste
- 6 cups chicken stock
- 1 cup red lentils
- Finely chopped parsley, for garnish
- Paprika, for garnish
- Flatbread and lemon wedges, for serving
- Heat oil in a 6-qt. saucepan over medium-high heat. Add garlic, carrots, celery, and onion; cook, stirring occasionally, until slightly caramelized, 12–14 minutes. Stir in cumin, chile flakes, squash, salt, and pepper; cook until squash is soft, about 15 minutes. Add stock and lentils; bring to a boil. Reduce heat to medium-low; cook, slightly covered, until lentils are very tender, about 20 minutes. Let soup cool slightly, then, working in batches, purée soup until smooth. Ladle soup into bowls and garnish with parsley and paprika; serve with flatbread and lemon wedges on the side.