Pumpkin, Coconut and Red Lentils Soup (Vegan)
By Laia Smitz
Cookware:
5 Qt Saladmaster Titanium Pot
Ingredients:
- 850 g pumpkin, peeled and diced
- 150 g of red lentils
- 950 ml low sodium vegetable broth, water can be used
- 240 ml of coconut milk
- 1 teaspoon whole mustard seeds (3 g)
- 4 garlic cloves, peeled and chopped
- 1 medium onion, chopped
- 1 teaspoon ground cumin seeds (2 g)
- 1 teaspoon ground coriander seeds (2 g)
- 1/2 teaspoon turmeric (1 g)
- 1/4 teaspoon curry powder (0.5 g)
- 1 teaspoon sea salt (6 g)
- Extra virgin olive oil
- Fresh parsley or cilantro
Elaboration
- Preheat the 5 Qt Saladmaster Titanium Pot over medium heat
- Add the mustard seeds and sauté until the seeds start to burst
- Add garlic and onion and sauté for a minute while stirring
- Add remaining spices, cumin, coriander, turmeric and curry
- Add vegetable broth (or water), and chopped pumpkin
- Cover and wait for the click
- When you click, lower the temperature to minimum, cook 20 minutes
- Uncover the pot, add the washed lentils, cover
- Raise temperature until you hear the click
- When you click again, lower the temperature to a minimum and cook 15 minutes (check that the lentils are tender but not passed)
- Give a point of salt
- Keep the minimum heat with the pot uncovered
- Add coconut milk and stir well for a minute
- Transfer it to a suitable container and beat it with the hand mixer or mash with a potato masher to leave a creamy texture to our liking
Options:
- In this recipe you can replace the pumpkin with carrots
- When serving, include some fresh parsley or cilantro leaves and a drizzle of extra virgin olive oil for each guest