Daily Vegan Lunch for 28 October, 2013: Red Lentil Pumpkin Curry Soup

red lentil pumpkin curry soup

INGREDIENTS:

1 tablespoon oil

1 cup red lentils
4 cups water

1 cup onion, chopped
1 cup carrot, chopped
1.5 cups potatoes, peeled and chopped
1.5 cups canned pumpkin

4 additional cups water and 2 vegan broth cubes

1 teaspoon cumin
1/2 teaspoon garam masala
4 cloves
1 teaspoon coriander
1 teaspoon turmeric

2 cloves garlic, minced

DIRECTIONS:

Bring the red lentils and 4 cups of water to a boil in a pot on the stove. Turn the heat to medium and allow lentils to simmer for 20 – 30 minutes.

Meanwhile, in a very large pot, sauté the onion in oil at medium heat until translucent. Add carrot and potato and sauté five minutes. Add cumin, garam masala, coriander, turmeric, cloves, and garlic, sauté 30 seconds more. Douse with 4 cups additional water and broth cubes (or just add 4 cups vegetable broth). Cook until potatoes and carrots are fork tender but not mushy. Add cooked lentils and pumpkin and stir well. Add salt to taste.

One thought on “Daily Vegan Lunch for 28 October, 2013: Red Lentil Pumpkin Curry Soup

  1. Reblogged this on tsukb and commented:
    A lovely recipe of vegetables and this pumpkin I like very much.

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