Pumpkin Lentil Soup (makes 8 bowls)
Ingredients:
250 grams red lentils, rinsed thoroughly
2 cm piece of fresh ginger, peeled and grated
1 teaspoon each: ground turmeric, cumin and coriander
1/2 teaspoon ground cinnamon
500 grams pumpkin, finely chopped
1 potato, finely chopped
1 carrot, finely chopped
2 tablespoons tomato paste
200ml coconut milk
1/2 lemon, squeezed
Fresh coriander, finely chopped
1-2 teaspoons salt, pepper to taste
Method:
Pour olive oil into a large heavy based saucepan. Add the asafetida and ginger. Add the dried spices and stir for 1 minute until fragrant. Add the pumpkin, potato and carrot and stir well, then add tomato paste, salt and stir again. Cook on a low heat for 5 minutes. Add the red lentils and pour in water until all the ingredients are covered. Simmer for about 20 minutes, stirring and adding more water if necessary. Add the coconut milk and lemon juice, then blend. Top with fresh coriander.
Ingredients:
250 grams red lentils, rinsed thoroughly
2 cm piece of fresh ginger, peeled and grated
1 teaspoon each: ground turmeric, cumin and coriander
1/2 teaspoon ground cinnamon
500 grams pumpkin, finely chopped
1 potato, finely chopped
1 carrot, finely chopped
2 tablespoons tomato paste
200ml coconut milk
1/2 lemon, squeezed
Fresh coriander, finely chopped
1-2 teaspoons salt, pepper to taste
Method:
Pour olive oil into a large heavy based saucepan. Add the asafetida and ginger. Add the dried spices and stir for 1 minute until fragrant. Add the pumpkin, potato and carrot and stir well, then add tomato paste, salt and stir again. Cook on a low heat for 5 minutes. Add the red lentils and pour in water until all the ingredients are covered. Simmer for about 20 minutes, stirring and adding more water if necessary. Add the coconut milk and lemon juice, then blend. Top with fresh coriander.
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