Fragrant Spiced Indian Vegetable and Lentil Soup

2.8.13



This hearty (yet not heavy) soup has been hanging around in the back of my head for ages now - fragrant with cumin, turmeric, ginger, garam masala and a hint of chilli, it is a fabulously healthy winter treat with a wee bit of naan or roti on the side. The lentils and vegetables pack a fibre punch, and the turmeric is well known for it's medicinal benefits including anti-inflammatory properties and interestingly for me particularly, possible melanoma-fighting benefits (long story for another day!). The addition of lemon and mint give it a bright note which works well with the mellow curry flavour...anyhoo, I hope you like it, and if you give it a go, be sure and leave me a comment, or come and say 'hi' at my Facebook page. Before you go, pop on over to my home page and have a good fossick around my recent posts, hopefully there will be other recipes there that take your fancy!

Well holy moly since I first posted this an awful lot of you have come to visit - yay - and hello! It has prompted me to put another couple of quick notes about this recipe. Firstly - please don't use canned pumpkin, this recipe is for fresh, unprocessed, regular old straight-from-the-garden pumpkin (we actually don't even have tinned pumpkin in New Zealand, other than baby food). Secondly, this is a thick soup (hearty as mentioned above). If you want a thinner consistency, feel free to add a little extra stock, I wouldn't recommend thinning with more coconut cream as you will alter the flavour. Anyway, let me know if you give it a whirl :)





1 tbsp butter
1 tbsp Rice Bran (or other neutral) oil
1 1/2 tsp cumin seeds
1 tsp mustard seeds
1 tsp garam masala
2 tsp turmeric
1 tsp curry powder

1 onion, medium /finely chopped
1 green chilli, de-seeded and chopped (leave seeds in if you prefer more heat)
1 tbsp grated fresh ginger
1 tbsp tomato paste
finely grated zest of 1 lime or lemon
1 big tsp honey
3 cloves garlic, crushed

3 cups pumpkin, chopped into 2cm pieces
1 medium kumara or sweet potato, chopped into 2cm pieces
1 large waxy potato, peeled and chopped into 2cm pieces
1 medium carrot, peeled and chopped into 1cm pieces
1 1/3 cups red lentils
1 1/2 litres vegetable stock or water
sea salt and freshly ground black pepper
1/3 cup coconut cream
1/2 cup natural yoghurt (optional / or coconut cream)
handful fresh mint or coriander leaves
1/2 green chilli, sliced
1 tbsp dry-fried cumin seeds
1 lemon or lime, cut into wedges, optional

Heat oil and butter in a large heavy bottomed pot and fry spices for 2-3 minutes until fragrant. Add onion, chilli, ginger, tomato paste, zest and honey and fry over a medium gentle heat for 10 minutes, adding garlic in the last minute. Add vegetables and fry a further 2-3 minutes so that they are well coated in the spices. Add lentils and stock and bring to the boil, reduce heat to a simmer and cook for an hour and fifteen minutes until the lentils and vegetables are soft. Season well with sea salt and ground black pepper. Add coconut cream and cook a further 5 minutes. If you prefer a smooth soup you can whizz the whole lot, I prefer to take out half then give the remainder a bit of a whizz with the stick blender, then return the chunky bits to the pot. Serve garnished with a spoonful of coconut cream or yoghurt (optional), mint or coriander, chilli and cumin seeds. Pass lemon or lime wedges for guests to squeeze a little over, and naan or roti to dunk. Serves 6




41 comments :

  1. This sounds incredible...I'm always looking for interesting non-meat dinners, and this one is a knock out with all the spices and different vegetables. I was all set to make a vegetable tikka masala this week, but you've changed my mind! Your photos are just stunning.

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    1. Thanks so much for your lovely comment Sue - I really appreciate it! :)

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  2. I've recently become a vegetarian, and I love this kind of tasty, hearty but non-meat dish. Definitely going into the recipe folder!

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    1. Great! I really hope you enjoy it :)

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  3. Delicious!!! I was'nt sure about the mint but after tasting it I can assure that it's very good.

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    1. Yay! I am so glad you enjoyed it!!! :)

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  4. Mmm I just love the spices in this soup. I make pumpkin soup once a year and I'm thinking that this the version that I will cook up this year!

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    1. Awesome - it really is delicious! Thank you so much for posting a comment :)

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  5. This looks divine! I've recently developed an allergy to coconut. Would heavy cream work instead of the coconut cream, do you think?

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  6. This looks so so absolutely delicious! Will definitely have to try it, thanks for sharing!

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    1. My pleasure - did you give it a go? :)

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  7. This looks amazing. Im planning to make it today for dinner. Im using fresh pumpkin. How should I prepare the pumpkin? Im planning to peel it and dice it up, but would cooked, mashed pumpkin be ok too? Its easier. Also, what kind of green chili? Like a Hatch green chili? It looks like a jalapeno in your pick. I have both on hand but dont know which to use. Thanks.

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    1. Hi Rachel - thanks so much for your good questions! Prepare the pumpkin by taking the skin off and seeds out, then chop into 2cm pieces. Cooked, mashed pumpkin would be OK to use, but you wouldn't get the slightly chunky texture as per the recipe because I usually only blend half of it - but it doesn't matter if you don't mind a smoother texture! The type of green chilli you use is up to you - the jalapeno would be great, and the hatch hotter - how hot do you like it? Either way, remember to take the seeds out unless you want to amp up the heat even more. Hope you enjoy it! :)

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  8. very good !! I love this
    thank you very much

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    1. Thanks so much Coco de Nice, so glad you like it! :)

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  9. so many ingredients ... but images are beautiful, I must give it a try

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    1. Hi Lesley - I hope you do - it's worth it! :)

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  10. First of all love your blog , the photography is exceptional. Every picture looks like it belongs in a food magazine. I love lentil type soups and thought this recipe looked delicious. However I had trouble with it. Perhaps you can tell me where I went wrong. I followed the directions to the letter with a couple of exceptions (I didn't have rice bran oil so I used veg. oil in the first part of it (the spicing)and in the part with the pumpkin (I live in Vancouver Canada) and I was unsure if you meant to get a real pumpkin and chop it up (lots around right now for Halloween) or whether you meant to use tins of pumpkin puree (not pie filling) the unsweetened pumpkin in a tin(these appear to be the only options in Canada for pumpkin) so this is what I opted for 3 cups of tinned pumpkin puree. I used vegetable stock (Better than Bullion a very good brand) and 1 1/2 litres seemed to equate to 6 cups so this is how much stock I used. However when I put the stock in, reduced the heat etc. It went very sludgy (not like a soup at all) I did add extra stock but it was still very, very, very thick more like a stew than a soup. Also in your pic yours looks a deep rich orangey brown colour and mine looked like bright orange almost like babies you know what. I did later add the coconut milk etc. but still had to thin the stock again, again and again. What did I do wrong. I

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    1. Hi Dorelle - thank you so much for leaving your comment, and I am so sorry that you had trouble with the recipe. I think all of the problems are from using tinned pumpkin - the recipe specifies chopped into 2cm pieces - it should be absolutely fresh real pumpkin - actually we don't even have tinned pumpkin puree in New Zealand! One of the lovely things about this soup is the texture - by only removing half of the ingredients and whizzing them, the remaining pumpkin, potato and carrot maintain a bit of texture and contrast. I am pretty sure the sludginess, thickness and colour will all be from using the tinned pumpkin. Hope this helps!!!

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    2. I think that 3 cans of pumpkin puree are probably equal to 2.5 - 3 times what was called for in the recipe, since fresh pumpkin chunks contain a lot more water (and take up a lot more space) than pumpkin puree. Try cooking and pureeing the fresh pumpkin and seeing how much puree you get.

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    3. Here is the USA, canned pumpkin is very common. I've tried fresh and canned and really can't tell the difference.

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    4. Hi Anonymous - thanks for your message. Feel free to use canned pumpkin if you prefer, but personally I definitely wouldn't :)

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  11. Louise Reynolds24 October 2013 22:18

    Wow! Made this tonight and I love it! I've been looking for a recipe as satisfying as this for ages and you've done it. Nice complex spice base with just the right amount of heat. I didn't blitz it as I like the chunky texture, but I did loosen it a bit with 1/3 cup water just before I served it because there seems to be no limit to how thick those lentils will get. Followed the recipe exactly (why not?). The flavour was fabulous in the pot but I also did the yoghurt/squeeze of lemon/green chili and mint thing right at the end and it really puts it in another category. Thanks so much!

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    1. Woo hoo - I'm so glad you liked it!!! Thanks so much for your lovely feedback Louise :)

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  12. I just made this soup and roasted a head of garlic in the oven while it simmered. Then I added the roasted garlic to the pot and blended it in....it makes the soup so much more complex and tasty. (as if it wasn't complex enough already) This is the BEST lentil soup I have ever had!!

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    1. Hi Sarah - what a brilliant idea - yum! Great thinking and I am so glad you enjoyed it :)

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  13. Love Love Love your blog! beautiful pictures and great recipes :)

    Greetings from Copenhagen

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    1. Hi Maria, thanks so much for your lovely message, and I'm so glad you enjoy the blog - yay! Greetings back to you from New Zealand! :)

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  14. Great recipe..
    thank you :)

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    1. Thank you so much - glad you like it! :)

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  15. This looks awesome!

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  16. This is alot like Dal Makhani. My favorite dish when ordering out during my travels through the north of India! http://www.greedygourmet.com/recipes-by-course/side-dish/dal-makhani/

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    1. Thanks so much for your message - and I'm so glad it feels authentic - such a relief when I have made a recipe up! :)

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  17. this looks so like a soup they have on the Buffet at the Holiday Inn Silom Bangkok - I am eager to get home to make cant wait to taste looking at all the comments above it looks like it is going to be so yummy

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  18. Just found this recipe and noticed the comments on tinned 'pumpkin'. If this recipe is originating from New Zealand I wonder if what you are calling pumpkin would in fact be squash in the North Americas. I spent time in New Zealand and Australia and found that they call our squash pumpkin. I would use a butternut squash or equivalent to make this amazing sounding soup.

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    1. Hi - thanks so much for this - hmmm, I must check with a friend of mine from LA now living in Auckland -thanks for the heads-up! :)

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  19. What a stunning photo shoot! The curry looks amazing. I am the biggest curry lover especially wiht a dollop of greek yoghurt on top.. mmmmm. Making this! Bec
    www.dancingthroughsunday.com.au

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    1. Thanks so much Bec, it's spring here so I haven't made it for ages, but I'm starting to think I might have to whatever the weather! :)

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