Shorbat adas: Lentil soup with carrots, squash, lemon and spices

Makes 6 to 8 servings

You’ll need:

● 7 cups (750g) half inch squash slices

● Extra-virgin olive oil

● Salt

● 1 medium onion (180g), thinly sliced

● 2 carrots (130g), thinly sliced

● 1 Tbsp minced or pressed garlic

● 2 tsp turmeric

● 2 tsp ground coriander

● 1 1/2 tsp ground cumin

● 1 1/2 tsp ground fenugreek

● ½ tsp freshly ground black pepper

● 1/4 tsp chili powder

● Pinch of cinnamon

● 2 qt [1.9L] vegetable or chicken stock

● 1 1/2 cups [280 g] red lentils, sorted and rinsed

● 2 Tbsp fresh lemon juice

Method:

1. Preheat the oven to 220°C. Place the squash on a baking sheet and coat in about 1 tsp of oil. Sprinkle with about 1/4 tsp of salt. Spread out into an even layer and roast for 40 to 45 minutes. They will soften completely after the first 15 to 20 minutes, but you should wait until they caramelize and shrink down.

2. While the squash roasts, place a large pot over medium heat. Once hot, add about 2 tbsp of oil, the onion, and carrot and season with salt. Cook, stirring occasionally, for about 8 minutes, just until they soften.

3. Add the garlic, turmeric, coriander, cumin, fenugreek, black pepper, chili powder, and cinnamon and stir everything constantly for just about 30 seconds. Add the stock and red lentils and stir. Bring to a simmer over high heat, then cover and lower the heat to low. Let simmer for about 15 minutes, until the red lentils are just starting to fall apart.

4. Remove the soup from the heat if your squash needs a little longer in the oven. Once your squash is ready, scrape into the pot and add the lemon juice. Give everything a stir. At this point, you can purée the soup completely, partially, or not at all. Taste and adjust the seasoning if needed.