Red Lentil Soup In A Delicata Squash Bowl
Our new spot at the Portland Farmers Market has us right next to Glasrai Farms. We have been cooking with their special varieties of delicata squash this week. They have two varieties, the honey boat and the candy stick, they are a bit sweeter and a vivid orange. Thanks for growing these cute little squash for all of us to enjoy.
Ingredients
2 delicata squash
1 tablespoon extra virgin olive oil
sea salt to taste
1 tablespoon extra virgin olive oil
1 small yellow onion, diced
2 tablespoons Marshall’s Serrano Ginger Lemongrass sauce
1 tablespoon curry powder
1 teaspoon kosher salt
1 ½ cup dry red lentils, rinsed
1 ½ cups full fat coconut milk
4 cups vegetable stock
1 tablespoon minced fresh parsley
Preparation
Preheat the oven to 350 degrees F.
Use a sharp knife to cut the squash in half lengthwise. With a metal spoon, scrape out the seeds and stringy pulp.
Drizzle the squash with olive oil and rub it into the flesh and skin. Sprinkle with salt.
Place squash cut-side down on a parchment lines baking sheet. Bake for 25-35 minutes, until the squash is soft when poked with a fork.
While the squash are roasting, bring a large saucepan to medium heat, add 1 tablespoon olive oil. Once shimmering, add onion and sauté until translucent, about 3-5 minutes.
Add the hot sauce, curry powder, and salt and give it a stir.
Add the lentils, coconut milk, and vegetable stock and stir to combine.
Bring to a boil over high heat, once boiling, reduce heat to medium-low and simmer for 18-20 minutes, until lentils are tender. Stir occasionally to avoid sticking.
Once the squash is tender, fill the center with the soup. Serve with parsley garnish.
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