Lentil and Pumpkin Soup

Name: Lentil and Pumpkin Soup
Ingredients: 2 tomatoes; 2 tsp. cumin seeds; 1 onion, grated; 2 cloves garlic, crushed; 2 tbsp. ghee or sunflower oil; 2 tbsp. ghee or sunflower oil; 3 heaping tsp. high-quality garam masala; 1 tsp. ground turmeric; 1 tsp. ground cayenne (optional); 1 cup red lentils; 14 ounces pumpkin flesh (remove seeds and fibers), in small cubes; 6 cups vegetable stock or water; 6 cups vegetable stock or water; salt; 1 lime, sliced wafer thin; 1 lime, sliced wafer thin; grated zest and juice of 2 makrut limes (optional); 3 green and/or red thai chilis, seeded and finely chopped; 3 green and/or red thai chilis, seeded and finely chopped

Preparation info

Difficulty
Easy

Appears in

Good Soup

By Joris Bijdendijk and Samuel Levie

Published 2023

About

Ingredients

2 tomatoes
2 tsp. cumin seeds
1 onion, grated

Soup
Vegan
Gluten-free

Method

Dip the tomatoes in hot water for a moment to loosen the skins. Remove the skins, then cut the flesh into coarse pieces. Toast the cumin seeds in a dry pan until fragrant. Sauté the onion and garlic in a large pan with the ghee. Add the curry masala, turmeric, cumin seeds, and cayenne and sauté briefly. Then add the tomato and sauté again for a moment. Add the lentils and pumpkin to the pan and