Mediterranean Red Lentil and Pumpkin Soup

Mediterranean Red Lentil and Pumpkin Soup

Couple of weeks ago I tried red lentils soup at a local Mediterranean restaurant. It was light and flavorful and perfect for lunch. Although it did resemble a bit like Indian red lentils dish and we call it ‘lal masoor dal’ and it is commonly served as a main dish with rice or Indian flatbreads for dinner. I tried to make a similar soup but decided to add fresh pumpkin as well. It added nice sweetness to otherwise meaty flavored red lentils. My two year old son liked it as well so I am tagging it as ‘Toddler Friendly’.

1 medium red onion, chopped
2 tbsp extra virgin olive oil
3-4 cloves garlic, finely chopped
1 medium tomato
2 cups chopped pumpkin
1 cup red lentils
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1/4 tsp nutmeg powder
salt to taste ( 1 tsp or so)
1 bay leaf

1/2 cup fresh cilantro, chopped
1/2 tbsp sugar
1/2 tbsp lemon juice

1. Heat oil in a pressure cooker/large pot. Add bay leaf and garlic and fry for few seconds. 2. Add onions and fry until medium brown.
3. Add tomatoes, pumpkin, cumin powder, coriander powder, turmeric, nutmeg and cook on medium high for about five minutes.

Mediterranean Red Lentil and Pumpkin Soup-chopped pumpkin

Mediterranean Red Lentil and Pumpkin Soup-chopped pumpkin


4. Add red lentils, 6-8 cups of water and pressure cook for about 15 minutes. If using a pot, bring to boil and cook on medium for about 30 minutes (until lentils and pumpkin are well cooked and blended with water).
5. If needed, blend the pumpkin with lentils using a ladle.
6. Stir in fresh cilantro, sugar and lemon juice.

Serve hot with bread to make a complete meal.