Mar 7, 2011

Pumpkin Lentil Soup



Saute the diced onion in oil until translucent. Add the zucchini and continue to saute for 2 more minutes. Add the water, and while its coming to a boil add the pumpkin, peeled and sliced, and add the rest of the ingredients.
After it comes to a boil, lower the flame and simmer for 2 1/2 hours (or more) depending on the amounts used. When vegetables are soft, blend with an immersion blender.

Use a large pot at least 8 quart, and you can substitute fresh pumpkin for butternut squash.

3 comments:

Pesky Settler said...

This sounds yummy. Maybe I'll make this for Shabbat. Although I already have green lentils...

Fiddle in the Kitchen said...

They wont soften the same or taste the same. Red lentils soften up into mush and are good for thickening soups and the like. They are much sweeter, and nuttier, perfect for this soup.

The green ones are more peppery and even after cooking, still keep a firm texture. It may also change the color of the soup to a more brown/green color. Let me know what happens if you use the green

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