Description
Delicate cream soup of sweet pumpkin and red lentils Mistral collect all home at the same table! Bright! Gentle! Spicy! and most importantly Lean!
Ingredients
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Pumpkin
2 cup
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Lentils
1 cup
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Onion
2 piece
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Garlic
2 tooth
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Ginger
1 piece
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Saffron
1 tsp
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Oil corn
3 Tbsp
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Salt
1 tsp
Cooking
Let's start with the necessary ingredients: red lentils Mistral, pumpkin sweet, white onion, garlic, fresh ginger root. While it seems simple and is at home or at a local farm market)
In terms of proportions: the average bowl of pumpkin and a tea Cup of lentils. Visually I think that clearly)
Pumpkin I have frozen and already chopped into small pieces (thawed for an hour in the air). If you have fresh, you need to peel and seeds and cut into even wedges.
We will cook in heavy pan with a thick bottom and walls. Peel, finely cut onion, garlic. Fry a few minutes in vegetable oil (I used corn because it has a very strong smell, like olive or sunflower).
Throw the pan in a bowl of the pumpkin.
Will dolem hot water or vegetable stock until the pumpkin is completely covered. On slow fire bring the pumpkin until soft.
Red lentils Mistral wash in cold water.
Add the lentils Mistral pan with the pumpkin. If necessary, add a little more water. Cook until the lentils are tender.
Of the spices I chose fresh ginger and saffron (all can be found on the same farm market Tajiks). Peel the ginger, grate on a fine grater or finely chop with a knife. To warm up a couple minutes to let the spices gave it its color and flavor.
Now Porirua immersion blender, warmed up for a few more minutes. And served to the table! Bon appetite!
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