About this recipe:I improvised this at home from a few other recipes. When I made this it turned out at a thicker sort of soup (sort of like dal). If you want more of a soup just add more water/stock.
400g red lentils (soaked for 24 hours)
1-2 sticks of celery, chopped
1/2 red pepper, chopped
4 red chillies, chopped
1 fresh green or jalapeno chilli, sliced
2 teaspoons vegetable stock granules (or premade stock, but don't add water later) - add less powder stock than you do water as more will make the dish salty
2 carrots, chopped
2 onions, chopped
1/2 pumpkin, peeled and chopped
1 tablespoon grated root ginger, or to taste
4-5 cloves of crushed garlic
ground cardamon (or pods)
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:2hr › Extra time:2hr15min › Ready in:4hr30min
Add the onion, chilli, celery, red pepper, pumpkin, ginger, garlic and spices to a large pot. Add enough water to just cover ingredients and place over high heat; bring to a boil.
Drain the lentils and add these to the pot. Continue to add water as needed. Add a stock granules and stir.
Simmer for at least an hour with the lid of the pot on. Taste the mixture and add additional ingredients as you see fit.
Unfortunately while I was making this I was adding spices - without measuring them - by intuition. This means that all of the amounts for the spices are estimates. I would recommend the this recipe be changed according to your preferences and that this recipe does not need to be followed to the letter.
A very flavourful and creamy soup but for my family the amount of seasoning was overbearing. Next time I will use half the amounts of seasonings. I didn't soak the lentils for 24 hours but otherwise followed the recipe. Thank you for the recipe. - 03 Oct 2015