an interview with chef Shaquay Peacock.
Happy New Year everyone!
This month, I had the incredible opportunity to meet with chef Shaquay Peacock as she created the most flavorful winter lentil soup I have ever tasted.
This is the perfect satisfying meal to make during the winter season. The soup is rich in flavor with a mix of vegetables and spices. It’s packed with fiber and protein, and requires only 1 pot to make.
Shaquay is one of my talented chef friends who I greatly admire. She has been working in the culinary industry for over 14 years.
After graduating from Johnson & Wales University, she went on to build her career by working in several of New York’s best restaurants, including the Metropolitan Museum of Art and as the executive dining room chef at The New York Times.
She is currently working as a private chef for her clients here in New York.
After spending the day in chef Shaquay’s kitchen, I’ve come to love her use of fresh seasonal ingredients. She has created this incredibly bold and flavorful winter lentil soup, both high in nutritional value and easy for you to make.
Winter Lentil Soup | recipe by chef Shaquay Peacock.
- 1 cup uncooked green lentils, rinse and strained
- 1 cup carrots, peeled and cut in cubes
- 1 cup celery, chopped
- 6 cups butternut squash, cut in cubes
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 Tbsp ginger, peeled and finely chopped
- 1 bunch kale, chopped
- 1 can dice tomatoes
- 1.5 quarts cold water
- 1 teaspoon turmeric powder
- 1 teaspoon cardamon powder
- 1 teaspoon cinnamon powder
- 1 teaspoon coriander powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin powder
- 2 teaspoon curry powder
- 1 teaspoon garam masala
- salt and pepper to taste
- Heat a large pot over medium heat. Once hot, add oil, chopped celery, carrots, and onions. Cook for 3 minutes or until slightly tender and golden brown.
- Add chopped ginger, garlic, and sauté for 2 minutes.
- Add all spices and cook for another minute.
- Add butternut squash and water.
- After the water comes to a boil, add green lentils.
- Bring to a simmer, cover the pot, and cook for 15-20 minutes or until lentils are tender.
- Add chopped kale, and cook for 3-4 minutes to wilt. Adjust the taste and flavor.
- Enjoy with a sprinkle of cilantro or parsley as a garnish.