RECIPE ~ Dahl Soup with Squash

Inspired by Nigel Slater's "Dal and Pumpkin Soup", it's the perfectly soothing, aromatic lunch for a chilly day. Pictured here half-pureed, with some spinach leaves and a dollop of yogurt.

2 Tbsp olive oil or ghee
1/2 red onion, chopped
3 cloves garlic, minced
1-inch piece ginger, peeled and minced
1/2 tsp each: turmeric, ground cumin, ground coriander, garam masala
1 bay leaf
1 1/2 cups red lentils, washed
1/2 butternut squash, peeled, seeded and chopped
(or substitute with canned pureed pumpkin, unsweetened)
5 cups stock or broth
(if using plain water instead, season the soup with 1 tsp sea salt)
garnishes (see below)

In a large pot, heat the oil or ghee and stir in onion, garlic and ginger. Let cook over medium-high til softened and just light browned. Add spices and bay leaf, stirring in. Add lentils, squash and stock and stir over high heat til boiling. Spoon off any froth that rises to the surface. Lower heat to medium-low, cover, and simmer for 25 minutes.

When squash is soft and lentils are fully cooked (about 20-25 minutes), remove bay leaf and puree the soup til silky smooth, or leave as-is (I pureed just a bit). Serve into soup bowls. Top with a dollop of plain yogurt, some sliced onions fried with garlic, fresh chopped cilantro, or stir in fresh baby spinach leaves -- or just keep it simple! Serves 4.

FOR INDIVIDUAL DOSHAS
VATAS a perfect Vata recipe
PITTAS replace red lentils with split peas or chana dal; reduce garlic, onion and ginger to half
KAPHAS replace squash with carrots or white potatoes