Red Lentil and Squash Curry Soup

  • Servings: 8
Red Lentil and Squash Curry Soup

Photography: Richard Gerhard Jung

Source: Martha Stewart Living, October 2001


  • 2 teaspoons coarse salt
  • 1 recipe Curry Powder
  • 12 ounces red lentils
  • 2 tablespoons unsalted butter
  • 1 onion, cut into 1/2-inch dice
  • 4 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 butternut squash (about 1 1/2 pounds), peeled, seeded, and cut in 1/2-inch pieces
  • Two 14 1/2-ounce cans low-sodium canned, or homemade, chicken stock, skimmed of fat
  • 2 cups water


  1. Combine salt and curry powder; set aside. Rinse lentils; set aside. Heat butter in a large saucepan over medium heat. Add curry mixture; stir until fragrant, about 1 minute. Add onion, garlic, and ginger; cook until translucent, about 4 minutes. Add squash; cook until just beginning to soften, about 5 minutes. Add stock and water. Bring to a boil; reduce to a simmer. Cook until squash is tender, about 10 minutes. Stir in lentils; cook until soft, 10 to 15 minutes. Serve hot.


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