Ingredients
SERVES 4
– 200 g red lentils
– 3 tsps. green curry powder
– 250 g pumpkin medium diced and rind, seeds and fibres removed
– 1 celery finely chopped
– 2 carrots finely chopped
– 1 onion finely chopped
– 2 garlic cloves
– 1 lemon juiced
– 3 tbsps. tomato sauce
– 2 tsps. ginger ground
– 700 ml vegetable broth
– 4 tbsps. EVO
– parsley chopped
Directions
Rinse thoroughly the red lentils; then drain and set them aside. Meanwhile, in a large pan, heat 2 tablespoons of EVO and brown the onion along with carrots and celery. After a couple of minutes, add in garlic, curry, ginger and the lentils and sauté them for 3-4 minutes, stirring often. At this point, also incorporate the pumpkin and the tomato sauce. Dress with salt and cover with hot vegetable broth. Simmer over medium flame for ab. 25 minute, or until lentils begin to fall apart, adding more broth if required. Then, in a food processor, blend ¾ of the soup along with lemon juice to taste. Once obtained a smooth purée, pour it into bowls, garnish with a teaspoonful of the remaining whole soup, a sprinkle of parsley and serve immediately.
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