Sunset Dal and Pumpkin Soup

Sunset Dal and Pumpkin Soup

Sunset Dal and Pumpkin Soup
Serve with roasted Brussels sprouts-This highly nourishing vegetarian soup is adapted from Nigel Slater’s Pumpkin Dal Soup recipe. He has a tradition of serving soup on New Year’s Day, but you won’t want to wait until then to try my simplified version. I’ve paired it with the nutritional powerhouse, Brussels sprouts, a hearty fall/winter vegetable that tends to sweeten during roasting and just happens to be my youngest’s favorite vegetable.
    Servings
    4people
    Cook Time
    35-40minutes
    Meal Plan
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    Servings
    4people
    Cook Time
    35-40minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1pound Brussels sprouts
    • 11/2 olive or coconut oil
    • 2 1/2teaspoon sea salt, divided
    • 1/2teaspoon ground black pepper
    • 2tablespoon peanut or coconut oil, divided
    • 1 small onion, chopped
    • 5 cloves garlic, chopped, divided
    • 1tablespoon freshly ginger, grated or finely chopped
    • 1cup split red lentils
    • 2teaspoon ground turmeric
    • 1 1/2teaspoon chili powder
    • 2 medium onions, sliced into thin rings
    • 1teaspoon red pepper flakes
    • 1cup canned pumpkin
    • 1/2cup fresh cilantro
    • 1/2cup Plain Greek yogurt, optional
    Instructions
    1. Preheat oven to 400 degrees. Place quartered Brussels sprouts in a rimmed baking or roasting pan. Drizzle with olive oil, season with 1 teaspoon sea salt and the black pepper, and toss to evenly coat. Roast for 25-30 minutes until Brussels sprouts are crispy brown on outside yet tender inside.
    2. While Brussels sprouts roast, prepare the soup. Heat 1 tablespoon peanut oil in a heavy-based saucepan over medium heat. Add in the onion, 3 chopped cloves garlic and the ginger, sautéing for about 1 minute careful not to burn the garlic. Add in the lentils and 6 cups of water. Bring to a boil, reduce to simmer. Stir in 1 1/2 teaspoon sea salt, the ground turmeric and chili powder, cover and continue to simmer for about 20 minutes.
    3. While the soup simmers, prepare the onion topping: Heat remaining tablespoon peanut oil in a skillet over medium heat. Add in the onion rings, sautéing until translucent. Add in 2 chopped garlic cloves and pepper flakes, stirring continuously to prevent burning the garlic. Reduce heat slightly and continue to cook onion mixture until golden brown. Set aside until ready to serve.
    4. Remove the lid from the lentils and turn up the heat, boiling hard for five minutes. Remove the pan from the heat, and then add in the pumpkin. Stir to combine. Transfer the lentil mixture to a blender, blending until smooth (for safety, a little at a time), then pour it into a serving bowl. Season with salt and pepper to taste.
    5. Serve in bowls with a spoonful of the spiced onions and tablespoon or two of the cilantro. Add a dollop or two of the yogurt if desired.
    Recipe Notes

    *If you have the time, substitute 1-2 small hot chili peppers that have been seeded, sliced and dry pan roasted for the soup’s onion topping in place of red pepper flakes.

    My family sometimes likes to enjoy some chunks of hard cheese and a loaf of peasant bread with this meal.

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