Recipe: Red Lentil and Squash Soup with Harissa Oil

RED LENTIL AND KABOCHA SQUASH SOUP
WITH HARISSA OIL

"This is a great soup to serve when there are kids at the table, because it is quite mild if you leave the Harissa Oil off their portions. With the garnish, the flavors come alive, and you'll want to mop up every bit with a good artisanal bread or toasted pita.

Red lentils are nice for soups and purees because they basically dissolve when cooked, leaving a silky smooth texture. Don't try to make this recipe with green or black lentils!"

1⁄4 cup extra-virgin olive oil
1 1⁄2 cups peeled, seeded, and cubed kabocha squash*
6 garlic cloves, minced
1 teaspoon coriander seeds
1⁄2 teaspoon hot red pepper flakes
1 1⁄2 cups red lentils**
2 teaspoons kosher salt
6 cups water
Juice of half a lemon (optional)
Fresh cilantro leaves, for garnish
Quick Harissa Oil, for drizzling (see recipe)

Heat the olive oil in a 3-quart saucepan over medium-high heat. Add the kabocha squash (or substitute) and cook, stirring occasionally, until lightly browned, about 3 minutes.

Reduce the heat to medium. Add the garlic, coriander seeds, and hot red pepper flakes and cook, stirring, for 30 seconds. Do not let the spices burn.

Set your soup bowls in a low (200 degree F) oven to warm them.

Add the red lentils, salt, and 6 cups water to the saucepan. Bring to a boil, lower the heat to maintain a simmer, and cook until the lentils have mostly fallen apart, about 30 minutes.

Carefully puree the soup, very thoroughly, with a blender or immersion blender (use caution when pureeing hot soups). Taste and adjust the seasoning, and stir in the lemon juice, if using.

Divide the soup among the warmed bowls. Garnish with the cilantro leaves and a generous drizzle of the harissa oil, and serve immediately.

*If you don't have kabocha squash, you can make this with a cooking pumpkin (such as a sugar pie pumpkin) or butternut or acorn squash. You won't need a whole squash, so it is also a good way to use leftovers from an earlier meal. If using previously cooked squash, simply heat it through in step 1.

**Don't try to make this recipe with green or black lentils!

Makes 4-6 servings
Used by permission to Recipelink.com from Harvard Commons Press
Adapted from source: Herbivoracious by Michael Natkin