How to Make Indian-Style Squash and Lentil Soup

Squash and lentils are used in a variety of cultural dishes. This Indian soup is a combination of light and hearty. It has a lot of flavor but is not difficult to make.

Difficulty: Moderately Easy

Instructions

1. Peel the squash and chop into large cubes.

2. Boil one part red lentils in two parts water.

3. Thinly slice two medium yellow onions.

4. In a large pot, heat 2 Tablespoons of vegetable oil. Once it gets hot, add a pinch of black mustard seeds, cumin seeds, 1 teaspoon grated ginger and garlic and the onion slices. Sautee until onion turns slightly golden.

5. Add squash and stir, adding salt as you stir. Cover and cook on medium for five minutes.

6. Add the cooked lentils and 2 Cups of water. Add 2 teaspoons of Garam Masala. Stir and cook for 10 minutes, stirring occasionally.

7. Add a bunch of fresh, torn spinach. Add juice from one lemon and a half teaspoon of tamarind paste. Decrease temperature to low. Let simmer for 15 minutes.

8. Stir in one quarter cup of yogurt, some fresh-chopped cilantro and serve.