Using a large Dutch oven, sauté one chopped onion in 2 Tbsp olive oil until tender and fragrant. Add 6-7 cups peeled and chopped pumpkin or butternut squash (here, the latter), lightly season with salt and black pepper, and sauté for about 3 mins. Add 1 cup of drained and rinsed red lentils and 6 cups of water or broth (here, low sodium chicken broth). Bring to a boil, then reduce to a simmer, cover, and cook until pumpkin/squash is tender (about 25 mins). Mash the pumpkin/squash with a spoon (I used an immersion blender, leaving about 1/3 chunky), then add ½ tsp crushed red pepper flakes, ¾ tsp cumin, and the juice of one lemon. Separately, mince 5 cloves garlic, then mix with a pinch of salt in a mortar and pestle. Using a small saucepan, heat 3 Tbsp olive oil, then add the garlic-salt mixture, sautéing until golden (be careful not to burn). Serve the soup, garnishing with the garlic mixture. This can be vegetarian if you use water or vegetable broth. This recipe is from The Gaza Kitchen by Laila El-Haddad and Maggie Schmitt (Jan. 2016)
Cooking Adventures 