Nigel Slater's Dal and Pumpkin Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
small onion, peeled and roughly chopped2 cloves garlic, finely choppedwalnut-sized knob of ginger, cut into thin shredslittle bit of groundnut oil225g split red lentils1 teaspoon ground tumeric1 teaspoon ground chilli250g pumpkin, peeled weight, cut into fat chunkssmall bunch coriander, roughly chopped1.5 litres water
Serves 4 generous bowls
1. Put the onion, garlic, ginger and olive oil in a large, heavy-based saucepan and cook over a medium heat for a couple of minutes. Add the lentils and pour in the stock. Bring to the boil, then turn down to an enthusiastic simmer. Stir in the tumeric and chilli and leave to simmer, covered, for 20 minutes.
2. While the soup is cooking, bring a medium-sized pan of water to the boil. Boil the pumpkin pieces for 10 minutes until they are tender enough to take a skewer without much pressure. Drain and set aside. (Or roast it in the oven for 20 to 30 mins at 200C/gas mark 6.)
3. Remove the lid from the lentils and turn up the heat, boiling hard for 5 minutes. Remove the pan from the heat, then add the drained pumpkin. Put the soup through the blender until smooth. Stir in the roughly chopped coriander and check the seasoning (Nigel mentions that he likes more than the usual amount of salt in this soup).
Number of Servings: 1
Recipe submitted by SparkPeople user CHAFFINSKI.
1. Put the onion, garlic, ginger and olive oil in a large, heavy-based saucepan and cook over a medium heat for a couple of minutes. Add the lentils and pour in the stock. Bring to the boil, then turn down to an enthusiastic simmer. Stir in the tumeric and chilli and leave to simmer, covered, for 20 minutes.
2. While the soup is cooking, bring a medium-sized pan of water to the boil. Boil the pumpkin pieces for 10 minutes until they are tender enough to take a skewer without much pressure. Drain and set aside. (Or roast it in the oven for 20 to 30 mins at 200C/gas mark 6.)
3. Remove the lid from the lentils and turn up the heat, boiling hard for 5 minutes. Remove the pan from the heat, then add the drained pumpkin. Put the soup through the blender until smooth. Stir in the roughly chopped coriander and check the seasoning (Nigel mentions that he likes more than the usual amount of salt in this soup).
Number of Servings: 1
Recipe submitted by SparkPeople user CHAFFINSKI.
Nutritional Info Amount Per Serving
- Calories: 528.2
- Total Fat: 16.1 g
- Cholesterol: 0.0 mg
- Sodium: 638.7 mg
- Total Carbs: 75.8 g
- Dietary Fiber: 24.4 g
- Protein: 24.8 g
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