Here is a healthy soup that I adore. It gets rave reviews at potlucks!
Pumpkin Lentil Soup (serves 4-6):
⅔ c red lentils or any skinless lentils,
2-3 c water, more if needed,
1 T finely chopped ginger,
¾ t salt,
1 t turmeric,
¼ t cayenne, or to taste,
1 T lemon juice,
1 T brown sugar,
1 can pumpkin (15 oz) or 1 ¾ - 2 c cooked mashed pumpkin,
Fragrant oil; recipe below,
Simmer together above ingredients, except pumpkin and fragrant oil, until lentils are tender. Add pumpkin and simmer on low, while making fragrant oil. Stir in fragrant oil and serve with a green salad and cornbread.
Fragrant Oil:
1 t cumin seeds,
1 t black mustard seeds,
¼ t fenugreek seeds (optional),
¼ c ghee, sunflower or any high heat oil,
In a coffee or spice grinder grind cumin, mustard and fenugreek seeds. Heat ghee or oil in a skillet over medium heat until temperature reaches 375 degrees or a small pinch of spices bubbles immediately upon hitting the oil. Add spices to hot oil and fry until golden brown and aromatic, about 10-20 seconds. Immediately pour into the soup so they don’t burn.
G. Nabonnand is a delicate rose with petals like porcelain.
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