Directions
Step 1
Heat up the oil in a pot on medium-high heat. Add the onion, parsley and garlic and let cook for 2 minutes uncovered while stirring. Lower heat to medium-low, cover and let stir-fry for 5 minutes. Uncover, increase heat to medium-high and add the carrots. Stir fast to quickly flavor the carrots with the oil, garlic and onions. Wait a minute, then lower the heat and cover. Let cook for 10 minutes.
Step 2
Stir in the lentils, squash, ginger, and enough water to cover the lentils completely and a little more. Cover and bring to boil. Once it’s boiling reduce heat to medium-low, you want your lentils to boil very gently for about 40 minutes, sometimes even 25 minutes are enough. During this time stir occasionally and if you notice that the lentil soup is getting too dry add more water, bring again to boil and then again lower the heat and continue cooking. Serve hot.
Ingredients for four
- ½ lb. dry green or dal lentils
- 1 cup butternut squash, cubed
- ¾ cup carrots, shredded
- ½ red onion, chopped
- 4 garlic cloves, whole & peeled
- 1 tbsp fresh Italian parsley
- ½ tsp of ginger
- 3 tbsp. extra virgin olive oil
- sea salt & black pepper to taste
