![Pumpkin and lentil soup](https://www.allysongofton.co.nz/content/recipes/3179.jpg?width=320&height=479&fit=bounds)
This healthy soup is wonderful with toasted, chunky-cut bread spread with hummus.
Ingredients
- 1 teaspoon tamarind pump
- 1½ cups red lentils, rinsed
- 300 grams pumpkin, peeled and chopped
- 1 teaspoon salt
- 400 gram can chopped tomatoes or 3 fresh tomatoes, chopped
- 1 onion, peeled and finely diced
- 3 teaspoon minced garlic
- 1 teaspoon minced ginger
- 2 red chillies, deseeded and chopped
- 2 teaspoons curry powder
- ½-1 lime or lemon, juiced
- 4 whole cloves garlic, crushed, peeled and sliced
Method
- Place the tamarind in ½ cup of warm water for 30 minutes to soften. Mash well, sieve if wished to remove any stringy bits and set the thick pulp aside.
- Bring 5-6 cups of water to the boil in a large saucepan. Add the lentils, pumpkin, salt, tomatoes, onion, minced garlic, ginger, chillies and curry powder. Cover and simmer for 30 minutes.
- Add the tamarind pump and lime or lemon juice to the lentil mixture and cook for a further 2 minutes.
- Remove from the heat and mash with a potato masher to form a thick porridge-like soup. Season with ground black pepper and extra salt if wished.
- Quickly pan fry the sliced garlic in a dash of oil or butter. Serve the soup garnished with the pan-fried garlic and chopped fresh herbs, such as coriander or parsley if wished.
Cooks Tips
- Use kumara in place of pumpkin. Carrots can be used but the soup will not be as porridge-like. - Replace fresh chillies with ½ teaspoon chilli powder. - Tamarind will give the soup a lovely sweet/sharp/sour balance. If you don't have any, leave it out and add a touch more lime or lemon juice.
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