Split Red Lentil & Pumpkin Soup Recipe
Simple soup made of split red lentils, pumpkin, stock, bayleaf and pimento.
Servings Prep Time
4People 5Minutes
Cook Time Passive Time
45Minutes 50Minutes
Servings Prep Time
4People 5Minutes
Cook Time Passive Time
45Minutes 50Minutes
Ingredients
Instructions
  1. Heat a little oil on a saucepan, add chopped onions and cook till fragrant and slightly translucent, add Bayleaf and Pimento spices and infuse within, cook for 5-10 minutes.
  2. Heat water in a kettle, finely dice a stock cube and add a little to the onions, mix in the stock cube to form a paste, stir until dissolved. Add the pumpkin and red lentils, stir in and add the remaining water.
  3. Bring to a boil and cover and allow to simmer, for 30-40 minutes, or until stew thickens.
  4. Use a wooden spoon to manually mash the bigger pieces of solid pumpkin, the red lentils should naturally be melt to the mouth. Taste and adjust salt content accordingly.
  5. Stir and serve in a bowl with pumpkin seeds on top, with a side of good bread and olive oil drizzled on top.
Recipe Notes

No need for a hand blender as the red lentils and pumpkin combo tends to “mash” as it’s cooked.