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Curry Pumpkin & Red Lentil



Ingredients

  • 2 tablespoons olive oil
  • 1
    medium onion, chopped
  • 4 cloves of garlic, in thin Sliced ​​
  • 1 tablespoon chopped fresh ginger
  • kosher salt
  • 2 tablespoons yellow or red curry powder (mild or hot), plus garnish
  • 1 cup (8 ounces) red lentils, picked from stones, rinsed and drained
  • 1 small kabocha squash, sown and cut into 1-inch chunks (7 cups)
  • Juice of a lemon

Directions

  1. Heat the oil in a large quantity stock pot over medium heat. Add the onion, garlic and ginger, season with salt, and cook, stirring often, until the onion just becomes translucent, about 5 minutes. Add the curry powder and the lentils and stir until evenly applied.
  2. Add enough water to cover the solids with 1 inch (about 5 cups). Salt the water generously, increase the heat too much and bring to a boil. Reduce the heat to medium, cover and allow to simmer for 15 minutes.
  3. Add the pumpkin and 2 cups of water. Bring to a boil over high heat, then reduce the heat until the pumpkin is tender (about 10 minutes). The lenses are completely broken up and form a thick soup base.
  4. Stir in the lemon juice and season with salt. Spread the soup on 4 bowls and sprinkle with red curry powder.

Tip

  • If you can not find Kabocha, just replace 7 cups of peeled butternut squash.

Note


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