It’s starting to get warm here in Virginia, so let’s work in one last soup recipe while we still can.
This one looks absolutely fabulous: pumpkin and red lentils, ginger and cilantro… I know this is a wintry recipe, but it looks so GOOD!
2 onions, chopped
1/2 tsp minced garlic
“a walnut-sized knob of ginger,” minced (I used a cheese grater)
1 tsp tumeric
1 tsp chili powder
2 cups water
4 cups vegetable broth
8 ounces (a cup, roughly) red lentils
9 oz pumpkin puree
2 T chopped cilantro
salt to taste
Saute the onions in a saucepan with a little butter on lower heat so they brown– not quite carmelizing, but just so they get translucent and soft and delicious. Add the garlic and ginger and stir to heat– your kitchen should start to smell pretty good! Pour in water, broth and lentils, add tumeric and chili powder, then cover. Bring to a boil, and then reduce heat to a simmer for twenty minutes so the lentils can absorb the water and broth. Once the lentils are soft (they won’t absorb all the water, test some to make sure they’re edible) stir in the pumpkin puree and cilantro. Heat to boiling then reduce, stirring. Salt as needed. Puree in a blender until smooth, serve.
I really do love soup… it makes me sad it’s not a “warm weather” food… except gazpacho! We’ll have to make some of that, too, once it gets good and humid. Something to look forward to!
What sorts of seasonal foods do you like year-round?