Pumpkin Lentil Soup (Middle Eastern)
Pumpkin and lentils are the perfect marriage for the fall and winter seasons, and this the Palestinian method of preparing it. The soup is the perfect blend of both components, and its a delicious shorbet adas alternative!
Ingredients
- ¾ cup Red lentils
- 1 Pie pumpkin, about 2.5-3 pounds
- 8-10 cups Water
- 1 large Yellow onion
- ½ teaspoon Black pepper
- ½ teaspoon Turmeric
- ½ teaspoon Coriander powder
- ½ teaspoon Cumin powder
- ½ teaspoon Ginger powder
- ½ teaspoon Cinnamon powder
- ½ teaspoon Ground cardamom
- 2 Bullion cubes* Or sub 2 cups of water for 2 cups of vegetable broth
- ½ teaspoon Aleppo pepper
- 3 tablespoons Extra virgin olive oil
- Salt, to taste
Instructions
- Cut the pumpkin using a sharp chef's knife near the stem. Cut it in half, then in quarters. Scoop out the insides. Peel the pumpkin, and cut into large chunks, about 2-3 inches in size.
- Heat the pot on medium-high heat.
- Add the olive oil to a pot.
- Add the finely diced onion.
- Sauté until fragrant and translucent about 2 minutes. ,
- Add the peeled and cut pumpkin and sauté for 2 minutes.
- Add the washed red lentils and mix.
- Now, add all the seasonings and mix well.
- Then add the hot water (and broth if you're using it), and let it come to a boil before covering.
- Let it simmer on low heat for 30 mins.
- Transfer to a blender or use an immersion blender to blend until smooth, and heat again before serving.
- Top with more extra virgin olive oil, roasted pepitas, and of course a squeeze of fresh lemon juice.
Tried this recipe?Let us know how it was!