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Lentil Pumpkin Soup…

on April 24, 2012

In the morning, or a few hours before cooking… place one up of red lentils in a glass bowl and cover with about four cups of water.  Soaking them will cut the cooking time down, which means dinner is on the table lickity split!  🙂

Drain the water from the lentils when you’re ready to cook them and give them a good rinse (3 or 4 times) … put the lentils in the pot and cover with four cups of water.

We add…

  • 1/2 a chopped onion
  • 1 tbsp each fresh ginger, garlic and tumeric (if you don’t have fresh tumeric use 1 tsp of dried)
  • 2 tbsp ground fenugreek
  • 1 tsp ground cumin
  • a pinch of each smoked paprika, salt and pepper

Bring all of this to a boil and then turn down to low to medium heat… stirring occasionally.

Add one can of plain pumpkin and stir in well (you may need to add more water at this point).

Let this all simmer for about twenty minutes and soup is on!  🙂


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