- 3 tablespoons olive oil
- 1 large yellow onion
- 4 garlic cloves, minced
- 2 inches of ginger, minced
- 1 pound hardy squash like butternut, acorn, and/or delicata, cut into bite-sized pieces
- 2 large carrots, peeled and cut into bite-sized pieces
- 2 celery ribs, cut into bite-sized pieces
- 1 1/2 tablespoons curry powder
- 1 teaspoon harissa powder
- 1/4 teaspoon red pepper flakes
- 1 1/4 cups red lentils, rinsed
- 8 cups low-sodium vegetable or chicken stock
- 2 tablespoons lemon juice
- Kosher salt
- Freshly ground black pepper
- Heat oil in a large pot over medium-high heat. Add onions, garlic, and ginger and cook until onions are translucent, 3-4 minutes. Add squash, carrots, and celery and cook, stirring occasionally, until squash begins to soften, another 10-15 minutes.
- Add curry powder, harissa, and red pepper flakes to the vegetables and mix constantly until very fragrant, 1-2 minutes.
- Mix lentils in with the vegetables and cover with broth. Bring to a boil, then reduce heat to medium-low and simmer until lentils are tender, 30-40 minutes.
- Add lemon juice and season with salt and pepper. Divide evenly among four bowls and serve immediately.