Tuesday, June 13, 2006

Red Lentil & Pumpkin Soup


No that isn't a red lentil - it's a Pumpkin and the star of a delicately spiced soup with a wonderful creamy consistency, thanks to the addition of red lentils.


Red Lentil & Pumpkin Soup

1kg of Pumpkin, skinned and de-seeded, cut into small chunks
150g red lentils, rinsed and drained and any odd lentils picked out
1 red onion, sliced finely
2 cloves garlic, sliced finely
1 teaspoon ground turmeric
½ teaspoon ground coriander
½ teaspoon ground cumin
4 cups boiling water or light chicken stock
salt and freshly ground pepper, to taste
plain yoghurt, to serve

Add a little oil to a pot and over a medium heat sauté the onion and garlic until softened. Sprinkle in the ground turmeric, ground coriander and ground cumin - cook, stirring constantly for a few minutes.

Add the pumpkin pieces, red lentils and boiling water (or stock). Bring to the boil then reduce heat and allow to simmer for 30 minutes or until the pumpkin and lentils are soft. Put it aside to cool slightly before blending until smooth.

Taste and season with salt and pepper before reheating.


Serve with a dollop of yoghurt in the middle of the soup.

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