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Rinse red lentils under cold water and set aside. Peel and dice squash, peel and slice carrots, and finely chop onion and garlic.
In large pot, heat olive oil over medium heat. Add chopped onions and garlic. Sauté until onions are translucent. Stir in ground cumin, ground coriander, turmeric, smoked paprika, and cayenne pepper. Cook an additional minute to release flavors of spices.
Add diced butternut squash, sliced carrots, and rinsed red lentils to pot. Stir to coat vegetables and lentils with aromatic spices. Pour in vegetable broth. Bring mixture to boil, then reduce heat to low, cover, and simmer 20-25 minutes or until lentils and vegetables are tender.
For smoother texture, use immersion blender to partially blend soup. Alternatively, transfer portion of soup to blender and blend until smooth, then return to pot.
Season soup with sea salt and pepper, to taste. Adjust seasoning, if needed. Garnish with fresh parsley or cilantro when serving.