Egyptian Lentil Soup with Pumpkin and Caramelized Onions
By Meeta K. Wolff
Prep Time: 10 min
Total Time: 70 minutes
- 2 Onions
- 4 tablespoons Olive oil
- 2 Garlic cloves, crushed
- 1 small butternut squash, cut into cubes
- ¾ teaspoon Cumin
- ¾ teaspoon Ground coriander
- 150g Split red lentils
- 1.5 liters vegetable stock
- ½ Lemon, juice
- Chop one of the onions and slice the other. In a saucepan, fry the chopped onion in 2 tablespoons olive oil until soft and just beginning to color. Stir in the garlic, cumin and coriander, add the pumpkin and cook for a few minutes. Add the lentils and the stock and bring to the boil. Remove any scum that appears on the surface. Simmer for 30–40 minutes, or until the lentils and pumpkin are tender.
- Warm the remaining oil in a frying pan, add the sliced onion, cover and cook over a low heat for 15–20 minutes until soft. Take off the lid, turn up the heat to medium and cook, stirring often, until dark, crisp and caramelized. Set aside.
- Taste and season the soup, adding water if it needs thinning down – it should be of a thick consistency. Stir in the lemon juice before serving and garnish each bowl with some of the caramelised onions.
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