Recipe for Spicy velvet soup with pumpkin and lentils

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.