Pumpkin soup, lentils and coconut milk
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The soup is very fragrant, bright, fairly sharp and very satisfying. The recipe used the seeds of fenugreek. Look for this spice in stores is useless, because in Russian cuisine it is not used. I went to the market to the Azerbaijanis, they sell spices in our city. Seeds of fenugreek was not that I, in General, is not surprised. Asked the fenugreek, also. Good thing I knew another name for the Armenian - Chaman (ground fenugreek), wanted to leave, but at the last moment asked: "Chaman?" And lo! "There!" Bought. He who seeks will always find!!!
Ingredients for Pumpkin soup, lentils and coconut milk
- Lentils - 1 Cup.
- Pumpkin - 1 Cup.
- Onion - 1 piece
- Garlic - 1-2 tooth.
- Ginger - 1 tbsp
- Coconut milk - 2/3 of the stack.
- Fenugreek - 1 depot.
- Vegetable oil - 2 tbsp
- Tomato paste - 2 tbsp
- Cilantro - 1/3 Stak.
- Curry - 1 tsp.
- Peppers red hot chilli - 1 depot.
- Nutmeg - 1 depot.
- Salt - to taste
- Black pepper - to taste
Step by step instruction of cooking Pumpkin soup, lentils and coconut milk
To prepare the products.
Lentils, rinse several times until clear water.
Pumpkin cut into small cubes.
The onion and crush the garlic.
Peel the ginger and grate.
Heat the oil in a large saucepan over medium heat, stew the onion, ginger, garlic and fenugreek seeds, until soft onions.
Now there are options. The recipe said to add the pumpkin, lentils, water, coconut milk, tomato paste. Season with curry, crushed red pepper, nutmeg, salt and pepper. Bring to a boil, reduce heat and simmer 30 minutes or until tender pumpkin and lentils.
I had red lentils firms Mistral, it cooks in just 10 minutes, so I kind of changed technology.
So: add the pumpkin and saute all together until soft pumpkin, 5-7 minutes.
Pour the lentils. Mix well.
Pour the hot water.
Add the tomato paste.
Add the coconut milk.
Add the spices (fenugreek put about 1/3 tsp).
Bring the soup to a boil, reduce the heat to low and cook until tender, about 15 minutes.
5 minutes until cooked add the chopped cilantro.