I almost feel the need to apologise for this soup. It’s ugly. I can’t think of any ways to make it attractive. But it tastes great.
Ingredients (for four hungry people)
15mls olive oil
700g pumpkin, roughly cut into large cubes
1 small onion, finely diced
2 stalks celery, finely sliced
2 cloves garlic, crushed
2cm fresh ginger, grated
3 teaspoons ground coriander seed
3 teaspoons ground cumin
½ teaspoon cinnamon
375g red lentils
3 cups water
500mls chicken stock
Chopped fresh parsley or coriander leaves
Saute the onion and pumpkin in oil for five minutes until onion is tender.
Add celery and sauté for five minutes.
Stir in the garlic, ginger, coriander, cumin and cinnamon.
Rinse the lentils and add, along with water and stock.
Simmer gently, covered, for 20 minutes. The lentils and vegetables will almost ‘dissolve’ as they cook.
Sprinkle fresh herbs over the soup for serving. Helps it look a little prettier.