Golden Lentil Soup

GOLDEN LENTIL SOUP

INGREDIENTS
Toor Dal (or Yellow Split Peas) – 2 c	Lemon – 1
Rice – 2 c	Salt – 1 tsp
*Butternut Squash – 1	Cayenne – ½ tsp
Onion – 1	Black Pepper – 2 tsp
Garlic – 3 cloves	Ginger – 1 Tbsp
Coconut Milk – 1 ½ c (or 1 can)	Curry – 1 Tbsp
Vegetable Broth – 2 c	Cilantro – 2 tsp + garnish
Olive Oil – 2 Tbsp	Scallions – garnish
Lime – 1	Red Pepper Flakes – garnish
DIRECTIONS
Warm Olive Oil, cayenne pepper, and salt in a pan over medium low heat. While warming, dice the onion and garlic, then add to warmed oil.
Gently sauté, then add rice and lentils, stirring to coat in oil and mix in onion and garlic. Let the ingredients roast for 3-5 minutes, then add water, cover, and reduce heat so rice mixture can cook, stirring occasionally.
While rice is cooking, zest the lime and the lemon, then combine vegetable broth, coconut milk, butternut squash, citrus zest, cilantro, pepper, curry, and ginger in a pot, and bring to a boil for 5-7 minutes, then let simmer for 15-20 minutes.
Pour pot ingredients into a blender and process until mostly smooth. If more punch is needed, add juice from the lime a little at a time.  Return to pot and let rewarm.
Rice mixture if finished cooking when lentils are soft and tender without any crunch. Add mixture to pot and stir. For a thinner soup, add more vegetable broth.
Garnish with Scallions and Cilantro leaves. Enjoy!
* Use the remaining refrigerated butternut squash from Saturday’s menu.