Q. Did you know turmeric is BRIGHT yellow?
A. Yep, that’s how come mustard is sooo yellow.
Q. Did you know it stains?
A. Yep it suuure does, I know, cause I’m splattered with it from head to toe!
I look like I just got back from the colour run….nearly.
Ok, one day I will remember to wear an apron.
Never mind, I don’t care cause I have just fallen in love.
With my soup.
That may sound ridiculously absurd to you, but I see no problem here. I am quite rational.
My taste buds are spinning and feel all tingly and I can’t get enough….that’s love isn’t it?
I’m swooning over the wonderful creaminess of this easy to make and super, super, super delicious Curried Red Lentil Soup!
|Curried Red Lentil Soup w Pumpkin|
- 1 cup red lentils washed and soaked in water for half and hour
- 1 can of *pumpkin puree -unsweetened
- 1 can coconut milk
- 3 – 4 cups water
- 1 diced onion
- 1 heaped tablespoon grated fresh ginger root or 1 1/2 teaspoon of ginger powder
- 3-4 large garlic cloves, pressed
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- 2 teaspoons curry powder -preferably Madras curry powder
- 1 teaspoon turmeric
- 2 teaspoons cumin powder
- 1 teaspoon chili powder
- 1 tablespoon lemon juice
- 1 teaspoon salt
- olive oil for cooking
- On medium heat, heat the olive oil in a large pot, add the chopped onion and saute for a few minutes until the onion is soft, add garlic and cook for another minute. Add the ginger, cloves, cinnamon, curry powder, turmeric, cumin and chili powder and cook an additional 1-2 minutes to toast the spices. Drain the lentils and add to the pot. Mix well to coat the lentils with onions and spices. Pour water over the lentils and increase the heat to bring to a boil, reduce heat to medium and cover the pot. Let lentils cook for approx. 20-30 minutes or until the lentils are soft. Add the pumpkin, coconut milk, salt and lemon juice and heat through. Remove from the heat and using a stick blender puree the soup until it is nice and smooth. Serve with a dollop of sour cream or natural yogurt and chopped fresh coriander (cilantro).
- *To make your own pumpkin puree, cut a pumpkin into 3″ chunks, scoop out the seeds and boil in water until pumpkin is soft when poked with a fork. Let cool, peel off skin and add to soup as directed.
- If you prefer you can omit the clove, turmeric, cumin, and chili powders (but they are totally worth it!) and instead use: 2 teaspoons garam masala