- 2 tablespoons olive oil
- 4 cloves of garlic, in thin Sliced
- 1 tablespoon chopped fresh ginger
- kosher salt
- 2 tablespoons yellow or red curry powder (mild or hot), plus garnish
- 1 cup (8 ounces) red lentils, picked from stones, rinsed and drained
- 1 small kabocha squash, sown and cut into 1-inch chunks (7 cups)
- Juice of a lemon
- Heat the oil in a large quantity stock pot over medium heat. Add the onion, garlic and ginger, season with salt, and cook, stirring often, until the onion just becomes translucent, about 5 minutes. Add the curry powder and the lentils and stir until evenly applied.
- Add enough water to cover the solids with 1 inch (about 5 cups). Salt the water generously, increase the heat too much and bring to a boil. Reduce the heat to medium, cover and allow to simmer for 15 minutes.
- Add the pumpkin and 2 cups of water. Bring to a boil over high heat, then reduce the heat until the pumpkin is tender (about 10 minutes). The lenses are completely broken up and form a thick soup base.
- Stir in the lemon juice and season with salt. Spread the soup on 4 bowls and sprinkle with red curry powder.
- If you can not find Kabocha, just replace 7 cups of peeled butternut squash.