by AntoniaJames
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AntoniaJames's Notes:
Expand1 cup red lentils (rinsed) (or masoor dal) Ask a question about this ingredient
1 large yellow onion Ask a question about this ingredient
3 tablespoons ghee or neutral vegetable oil Ask a question about this ingredient
2 cloves of garlic, chopped Ask a question about this ingredient
1 tablespoon finely chopped ginger root Ask a question about this ingredient
1 tablespoon curry poweder, or more to taste Ask a question about this ingredient
1 teaspoon toasted, freshly ground cumin Ask a question about this ingredient
1 teaspoon freshly ground coriander Ask a question about this ingredient
dashes cinnamon Ask a question about this ingredient
2 or 3 medium carrots, cut into 1/2" to 1-inch slices, depending on thickness (optional) Ask a question about this ingredient
1 large apple (preferably a tart variety) Ask a question about this ingredient
3 cups roasted pumpkin (see note below) Ask a question about this ingredient
1 tablespoon fish sauce (optional, but see note below) Ask a question about this ingredient
1/4 to 1/2 cup coconut milk (I use the "light" kind) (optional) Ask a question about this ingredient
1/4 cup cilantro, chopped Ask a question about this ingredient
Juice of 1/2 lime (optional) Ask a question about this ingredient
1/4 cup Greek or other whole milk yogurt (optional) Ask a question about this ingredient
If your pumpkin isn’t already roasted, see the note below. (Pureed canned pumpkin will do in a pinch. Roasted pumpkin is better, though. Butternut squash, roasted, is also a perfect substitute)
Ask a question about this stepDice the onion and put it into the pot with 2 tablespoons of oil and a pinch of salt; cook over medium heat, stirring occasionally.
Ask a question about this stepWhen the onions are just translucent, add the ginger and garlic and cook for a minute or so, stirring constantly.
Ask a question about this stepAdd the remaining tablespoon of oil and the curry powder, cumin, coriander and cinnamon. Stir as they sizzle and get brown, for about a minute, taking care not to let the spices or the onions and garlic burn.
Ask a question about this stepAdd 4 cups of water, the carrots, if using, and the lentils. Stir well and cook over medium heat, adding more water if necessary. You want a fair bit of broth, because the lentils will soak it up quickly.
Ask a question about this stepPeel and coarsely chop the apple and add it to the soup.
Ask a question about this stepPuree the roasted pumpkin and add it, as well. If you aren't using carrots, and you have an immersion blender, you can just put the roasted pumpkin, coarsely chopped, into the pot, and blend it after cooking, in the pot.
Ask a question about this stepCook for at least another ten minutes, adding more water if necessary and stirring occasionally, to prevent the lentils from sticking. When the lentils are fully cooked, add the coconut milk and fish sauce, if you are using them. (I highly recommend that you use both!.Cook for a minute or two longer, stirring well, all the while.
Ask a question about this stepTest and correct the seasonings.
Ask a question about this stepStir in the cilantro and the lime juice, if you’re using it, then spoon into bowls and swirl a dollop of yogurt, if you like. Enjoy!!!.
Ask a question about this stepTo roast a pumpkin: Remove the top, cut the pumpkin into quarters or halves, depending on the size of your roasting pan, scoop out the seeds and roast in a lightly oiled pan, uncovered, for 30 - 45 minutes at 400 degrees for a convection oven, or 420 degrees for a regular oven. A few minutes after putting it in the oven, add water just to cover the bottom of the pan; check it occasionally, to make sure that liquid doesn’t evaporate completely, and add more to prevent the pan from burning. Pumpkins are often very juicy, so this may not be a problem at all. When cooked, let the pumpkin cool and scoop and coarsely chop the flesh. Save the water from the roasting pan to use in the soup.
Ask a question about this stepNB: I've been adding a bit of fish sauce to this lately and just love what it does. Make sure you do so before testing and correcting for salt after the lentils and pumpkin have cooked together for a bit, as fish sauce, if too much is used, can make any dish too salty. You won't taste the fish sauce at all, but it will make the soup even tastier. I suspect we can thank the umami. ;o)
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This is my go-to red lentil soup recipe -- a meatless dinner that's easily and relatively quickly prepared and always delicious. I made it the other night without roasted pumpkin, but adding 5 medium carrots, cut into 3/4" chunks, at the same time that I added the lentils. While that was cooking, I cut up a medium cauliflower into bite-sized florets and added them when the carrots were tender but still firm (about fifteen minutes later). It took another ten minutes or so for the cauliflower to cook. Right before eating, I added about 2 cups of baby spinach leaves, and cooked the soup a minute or so more. I left out the apple and coconut milk, though the latter would have been a tasty addition. It was so good! (I had some for lunch yesterday, too. It holds well for about two days.)