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Red Lentil and Butternut Squash with Spicy Coriander Pesto

Red Lentil and Butternut Squash Soup with Spicy Coriander Pesto

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8
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Ingredients:
  

For the soup:

  • 1 medium butternut squash (about 600g/1.5 lb) cut into large cubes
  • 1 cup (200g) red lentils rinsed and drained
  • 1 medium onion coarsely chopped
  • 1 cup chopped cilantro
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp ground turmeric
  • 1 tbsp olive oil
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • 6 cups (1.5L) water

For the coriander pesto:

  • 2 cups cilantro including stems
  • ½ cup pumpkin seeds
  • 2 garlic cloves
  • ½ green chili pepper (optional but recommended)
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper
  • ½ cup olive oil

Instructions:
 

  • Toast the spices: Using a mortar and pestle (or another spice grinder), coarsely crush the coriander and cumin seeds.
  • ;Cook the soup: Heat the olive oil in a large pot over medium-high heat. Add the crushed coriander and cumin seeds along with the turmeric, and stir for about 1 minute to release their flavor. Add the chopped onion and squash, and cook, stirring, for another minute. Add the red lentils, water, salt, and pepper, and bring to a boil. Stir in half the chopped cilantro (½ cup), reduce to medium heat, and simmer for about 30 minutes, until the squash and lentils are soft.
  • Blend the soup: Turn off the heat and stir in the remaining cilantro (½ cup). Blend the soup to your desired texture, an immersion blender for smooth, or a potato masher for something chunkier.
  • Make the pesto: combine the cilantro, pumpkin seeds, garlic, chili, salt, and pepper in a food processor. Process until fairly smooth. With the processor still running, slowly drizzle in the olive oil until you reach your desired texture (the pesto should be fairly thick). Taste and adjust seasoning as needed.
  • Serve: Serve the soup with a generous spoonful of pesto on top, and more on the side.

Notes:

  • No mortar and pestle? Crush the seeds with a rolling pin or the bottom of a can. Don't skip this step, whole seeds are unpleasant to bite into in the finished soup.
  • No coriander seeds or cumin seeds on hand? Swap the coriander seeds, cumin seeds, and turmeric for curry powder or curry paste instead. The flavor will be a bit different, but still delicious.
  • The soup tends to thicken in the fridge, especially since it's lentil-based. Thin it out with a splash of water when reheating.
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