Pumpkin soup, lentils and coconut milk

Description

The soup is very fragrant, bright, fairly sharp and very satisfying. The recipe used the seeds of fenugreek. Look for this spice in stores is useless, because in Russian cuisine it is not used. I went to the market to the Azerbaijanis, they sell spices in our city. Seeds of fenugreek was not that I, in General, is not surprised. Asked the fenugreek, also. Good thing I knew another name for the Armenian - Chaman (ground fenugreek), wanted to leave, but at the last moment asked: "And Chaman?" And lo! "There!" Bought. He who seeks will always find!!!

Ingredients

Lentils

1 cup
Pumpkin

1 cup
Onion

1 piece
Garlic

2 tooth
Ginger

1 Tbsp
Coconut milk

0.66 cup
Fenugreek

1 pinch
Vegetable oil

2 Tbsp
Tomato paste

2 Tbsp
Cilantro

0.333 cup
Curry

1 tsp
Peppers red hot chilli

1 pinch
Nutmeg

1 pinch
Salt
Black pepper

Cooking

To prepare the products. Lentils, rinse several times until clear water. Pumpkin cut into small cubes.

The onion and crush the garlic. Peel the ginger and grate.

Heat the oil in a large saucepan over medium heat, stew the onion, ginger, garlic and fenugreek seeds, until soft onions.

Now there are options. The recipe said to add the pumpkin, lentils, water, coconut milk, tomato paste. Season with curry, crushed red pepper, nutmeg, salt and pepper. Bring to a boil, reduce heat and simmer 30 minutes or until tender pumpkin and lentils. I had red lentils firms Mistral, it cooks in just 10 minutes, so I kind of changed technology.