Lemon, red lentil and pumpkin soup

Babiche Martens

Ingredients

1 Tbsp	Butter
4 cloves	Garlic, finely chopped
3	Onions, 1 for the soup and 2 for the garnish
1 Tbsp	Fresh ginger, finely chopped
3 tsp	Palm sugar, or brown sugar
200 g	Red lentils (Main)
1 tsp	Chilli powder
1 ½ Ltr	Water
½ tsp	Nutmeg, grated
1 tsp	Ground turmeric
3	Lemons, 2 zested and juiced, 1 to serve
250 g	Pumpkin (Main)
2 Tbsp	Vegetable oil
4	Roti, or naan breads
1 handful	Coriander
1 splash	Yoghurt, to serve, if desired, over each bowlful

Directions

1. Peel and slice the onions. Set two of them aside. Heat the butter in a large saucepan and add one onion. Stir and add 2 cloves of garlic, finely chopped with the ginger, sugar and the lentils.
2. Pour over 1½ litres of water and bring to a boil. Turn the heat down to a simmer. Stir in the chilli, turmeric and nutmeg with the zest and juice of 1 lemon. Cook for approximately 30 minutes.
3. In a second saucepan, boil the chunks of peeled pumpkin until soft, then drain and mash them roughly. Add to the lentils and stir well. Season with salt and freshly ground pepper.
4. Heat the vegetable oil in a fry pan, then add the remaining onion and garlic. Fry until completely soft and golden. Add the remaining lemon zest and juice, continue cooking until deep brown.
5. Serve the soup in warm bowls with the onions on top, yoghurt if desired, a generous amount of coriander and roti or naan bread on the side.