Pumpkin Dahl Soup

Pumpkin Dahl Soup

This recipe is taken from Healthy Comfort Dishes.

There is nothing more delicious or comforting to me than a big, fragrant bowl of dhal on a wintery day. This one, made with seasonal pumpkin, gently spiced with some health-boosting turmeric, is topped with delicious caramelized onion slices, and it is a particular favourite of mine. I hope you love it as much as I do!

 You’ll need (serves 4-6)

  • 250 red lentils
  • 1 small pumpkin (400-600g), peeled and diced (you could use squash as an alternative)
  • thumb sized piece ginger (20g), peeled and grated
  • 3 garlic cloves, crushed
  • 1 small hot green chili, whole
  • 1 tsp turmeric
  • 1 tsp salt
  • juice of 1 lemon
  • 1 tbsp ghee or coconut oil
  • 1.5 tsp mustard seeds
  • 1 tsp cumin seeds
  • ½ tsp turmeric
  • 2 red onions, peeled and finely sliced
  • ½ tsp salt
  • large bunch of coriander, (50g), including stalks, all finely chopped

Step-by-Step

  1. Wash the lentils in a colander until the water runs clear, then place into a large saucepan with the diced pumpkin. Cover with 1.8L of water, or enough to cover the lentils plus an extra 6cm.
  2. Bring to the boil, skimming off any scum from the top. Lower the heat, then add the ginger, garlic, whole chili, turmeric and salt, simmer for 25-30 minutes, until the pumpkin is breaking up and the lentils are soft.
  3. Whilst the dhal is cooking, heat the ghee or coconut oil in a heavy bottom frying pan. Add the mustard and cumin seeds, cooking for a minute or so, until they begin to pop. Add the turmeric, onion slices and salt, turn down the heat, and gently cook the onions for 12-15 minutes, until they are dark and caramelized. Removed from the heat.
  4. Once your dhal mix is cooked, find and remove the whole chili. Add the lemon juice.
  5. If it is looking a bit too thick for your liking, add a splash more water. Taste for seasoning. I sometimes also give it a quick whisk to get it really creamy.
  6. To serve, stir most of the caramelized onions and chopped coriander through the dhal, saving a little back to garnish the top with. Enjoy!

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