Michigan 
This creamy soup is a showcase for butternut squash. It contains no dairy and is thickened with red lentils. Lentils are an ancient food, dating to 9500 BCE Greece. Lentils are mentioned in the Bible and are widely utilized in the Middle East. Butternut squash originates in Mexico and Central America and was a food source for Native Americans. Butternut squash and red lentils make a rich and satisfying shorabit jarjir.
Recipe Servings: 6
Ingredients
- ¼ cup extra virgin olive oil
- 4 garlic cloves, minced
- 4 medium carrots, diced
- 2 celery stalks, diced
- 1 large onion, diced
- 1 tsp cumin
- ½ tsp crushed red pepper
- ½ small butternut squash, diced
- 1 tsp sea salt
- 1 tsp freshly ground black pepper
- 6 cups vegetable broth
- 1 cup red lentils
- Fresh parsley, chopped as needed for garnish
- Paprika, as needed for garnish
- Lemon wedges, as needed for garnish
Directions
- Heat olive oil in a large saucepan over medium-high heat.
- Add garlic, carrot, celery, and onion. Cook 12–15 minutes and stir constantly until lightly caramelized.
- Add cumin, red pepper, squash, salt, and pepper. Cook, stirring often, about 15 minutes.
- Add stock and lentils and bring to a boil.
- Reduce heat to low and cook, slightly covered, until lentils are soft and vegetables tender, about 15–20 minutes.
- Remove from heat and puree soup with immersion blender or in batches in blender, until creamy and smooth.
- Serve garnished with parsley, paprika, and lemon wedges.
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