Ingredients
- 2 tbsp olive oil
- 2 onions, finely chopped
- 2 cloves garlic, crushed
- 1/4 tsp. chili powder
- 1 tbsp Ras el Hanut spice mixture
- 1 pumpkin, peeled and cut into 2 cm pieces
- 100 gr. red lentils
- 1 liter of hot vegetable broth
- 1 small bunch of chopped coriander, and in addition for serving
Implementation
step 1
Heat the oil in a saucepan over medium-high heat.
step 2
Saute the onions with a pinch of salt for 7 minutes, or until softened and caramelized.
step 3
Add the garlic, chili and Ras el Hanoud and cook for another minute.
step 4
Put the pumpkin and lentils in the pot, pour over the broth and season with salt and pepper to taste.
step 5
Bring to a boil, lower the heat and simmer, covering, for 25 minutes or until the pumpkin is soft.
step 6
Grind the soup with a hand blender until smooth and leave to cool.
step 7
Add the coriander leaves, mix and serve. Garnish with extra coriander if desired.