Red Lentil Pumpkin Soup
This nutritious
and nourishing soup with pumpkin and red lentils, with a warm and deep flavor,
is your soup of well-being, especially in cold weather.
Ingredients
- 2 cups water
- 2 cloves garlic
- 4 cups vegetable broth
- 4 cups finely cubed pumpkin
- 1/2 teaspoon salt, plus more to taste
- 1 tablespoon cumin powder
- 1 1/2 cup red split lentils
- 1 large carrot, chopped
- juice of 1/2 lemon, or to taste
- 1 large onion
- 2 tablespoon tomato paste
- freshly ground black pepper
- pinch of cayanne or chili powder
- cilantro for garnish
Instructions
First, In
large saucepan over medium heat, sauté onion and garlic in water until tender.
Then, Once
the onions are transparent, incorporate the tomato paste, cumin, salt, black
pepper and cayenne pepper or powder. Sauté 2 more minutes.
Add
vegetable broth, water, pumpkin, split lentils and carrot. Simmer everything,
then cover the pan partially and set the heat on medium-low.
Simmer until the
lentils and pumpkin are tender, about 15 minutes. Taste and add salt if necessary.
Using a
regular blender or food processor, puree half of the soup and return to pan.
The soup should be a little thick.
Squeeze the
juice of 1/2 lemon and more to taste and add more salt if desired.
Serve hot,
garnished with fresh coriander.
Happy
Cooking Time.
