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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the soup:. | 2. Heat oil with butter in a large heavy pot over medium heat until foam subsides, then cook squash, onion, carrot, celery, garlic, ginger, and 1 teaspoon salt, stirring occasionally, until vegetables are beginning to brown (15 to 20 minutes); | 3. Add curry powder, cumin and pepper and cook, stirring frequently, 1 minute; | 4. Add lentils and broth and simmer, covered, until lentils are tender, about 30 minutes. | 5. Remove from heat and stir in lemon juice;. | 6. Season to taste with salt and pepper. | 7. For cilantro oil: | 8. Purée cilantro, oil, and 1/2 teaspoon salt in a blender. | 9. To serve, drizzle soup with cilantro oil. Accompany with cucumber raita and naan for an excellent meal. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
butternut squash	1 1/2	lb	peeled cut	306.1752	79.5375	6.8039	0.6804
spanish onion	1		diced	-	-	-	-
carrot	1		diced	52.48	12.2624	1.1904	0.3072
celery rib	1		diced	-	-	-	-
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
ginger	4	tablespoons	peeled minced	19.2	4.2648	0.4368	0.18
garam masala	2	tablespoons		-	-	-	-
cumin	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
pepper	1/2	teaspoon	cracked	0.3104	0.07200000000000001	0.0133	0.0026
red lentil	1	cup	picked rinsed	687.36	121.152	45.9072	4.1664
vegetable broth	2	cups		324.72	52.644	11.9064	7.6752
lemon juice	1	teaspoon		1.1183	0.3508	0.0178	0.0122
cilantro	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416
vegetable oil	1/2	cup		351.69599999999997	0.0	0.0	40.8

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.