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!!!

for Lent

Ingredients for Pumpkin soup, lentils and coconut milk

Step by step instruction of cooking Pumpkin soup, lentils and coconut milk

Шаг 1

To prepare the products.
Lentils, rinse several times until clear water.
Pumpkin cut into small cubes.

Шаг 2

The onion and crush the garlic.
Peel the ginger and grate.

Шаг 3

Heat the oil in a large saucepan over medium heat, stew the onion, ginger, garlic and fenugreek seeds, until soft onions.

Шаг 4

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.

Шаг 5

So: add the pumpkin and saute all together until soft pumpkin, 5-7 minutes.

Шаг 6

Pour the lentils. Mix well.

Шаг 7

Pour the hot water.

Шаг 8

Add the tomato paste.

Шаг 9

Add the coconut milk.

Шаг 10

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.

Шаг 11

5 minutes until cooked add the chopped cilantro.