Winter Squash and Lentil Curry

• 3 tablespoons vegetable oil
• 1 12 lbs butternut squash, peeled and cut into 1/2-inch pieces
• 1 large Spanish onion, diced (not sweet)
• 1 carrot, diced
• 1 celery rib, diced
• 4 garlic cloves, minced
• 4 tablespoons ginger, peeled and minced
• 2 tablespoons garam masala (or store-bought curry powder)
• 12 teaspoon cumin
• 12 teaspoon cracked pepper
• 1 cup red lentil, picked over and rinsed
• 2 cups vegetable broth
• 1 teaspoon fresh lemon juice (to taste)
• 12 cup cilantro, chopped
• 12 cup vegetable oil

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. Puree cilantro, oil, and 1/2 teaspoon salt in a blender.
9. To serve, drizzle soup with cilantro oil.
10. Accompany with cucumber raita and naan for an excellent meal.

vegetable oil, butternut squash, spanish onion, carrot, celery, garlic, ginger, garam masala, cumin, cracked pepper, red lentil, vegetable broth, lemon juice, cilantro, vegetable oil

Taken from www.food.com/recipe/winter-squash-and-lentil-curry-364956 (may not work)