Red Lentil Pumpkin Soup

My Urban Kitchen, Soups

red lentil soup with pumpkin


1-1 1/2 C. Red Lentils

2 cloves garlic thinly sliced

1 small dried red chile finely chopped, seeds and all

1 inch piece of fresh ginger, peeled and minced

1 onion thinly sliced

2 medium tomatoes chopped (I used one “oxen heart” & one regular from my garden tonight)

2 tablespoons sunflower oil

Chile powder

Sweet paprika powder

Sea Salt

1 cup small cubes of pumpkin (StangenKeurbis)  hmm… a very long and large variety of squash grown in Austria.

What to do with the ingredients

Combine in a medium stainless steel pot the lentils, garlic, chile, ginger, tomatoes and enough water to cover.  Bring the ingredients in the pot to a boil.  Reduce the heat and let it simmer until the lentils are soft, about 40 minutes.  Stir occasionally while cooking. While the lentils, etc. are cooking, add 2 tablespoons of sunflower oil, chile powder & paprika. Add the pumpkin and cook until the cubes are soft. Stir from time to time.  Add salt to taste and pepper.

Serves 2 – 4 depending on how hungry you are.

Comments appreciated!

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