OK. It will not fix your bank account, problems at work, or a broken heart. But it will warm you up in these cold winter days, nourish you, and help your immunity fight the diseases. More than enough, wouldn’t you say?
Do not let the pumpkin in the picture fool you! There is no pumpkin in this soup. It is lentils, carrots, onions, apple, and some nice golden spices…Pumpkin was here only part of the autumn decoration (together with these lovely red leaves), when I had time to take a photo of it. But today again, when it is freezing cold outside, this soup helps to warm us up.
– serves 4 –
preparation time: 5 minutes > cooking time: 20 minutes > total: 25 minutes
3/4 cup red lentils
1-2 smaller or 1 big carrot
1 smaller red onion (or 1/2 big)
1 garlic clove
piece of fresh ginger root, about 1 inch long
1 tablespoon oil (olive, preferably)
2 1/2 cups meat or vegetable stock (or a leftover broth)
1/2 cup water*
1/4 teaspoon turmeric
1 tablespoon freshly squeezed lemon juice
salt and pepper to taste
1. Wash, clean and peel vegetables. Cut carrots and apple in few smaller pieces, slice onion, garlic and ginger finely.
2. Add oil to the pot, warm it, then add onions and simmer for a few minutes..
3. Wash the lentils under running water and add them to the pot, then simmer, stirring, for about 3-4 minutes.
4. Pour the stock and water over it, then add carrots, garlic and ginger. Salt to taste and simmer on medium heat.
5. After 10 minutes add apple and turmeric and continue cooking for another 8-10 minutes until lentils and vegetables are done. Do not overcook your vegetables.
6. Let it cool a bit, then puree it in a blender. Add lemon juice, more salt if you wish, and freshly ground black pepper. Serve warm.
* if you like your soup very thick, do not add the water, and if you prefer it thin, add at least another 1/2 cup; you can use water and stock in a different ratio, but it may affect the taste
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