Following my tagine on Monday, I looked up more Moroccan recipes and made myself this Pumpkin & Lentil soup. It could easily be made with butternut squash, or sweet potato. And, using less liquid it could also be a stew served over couscous or Bulgar wheat.
1 small pumpkin, half a butternut squash or 1 large sweet potato
100g red lentils
1 tbsp tomato paste
1 stick celery
1 small carrot
1 large clove of garlic
1tbsp olive oil
1 tsp cumin seeds
1/8th tsp hot chilli flakes
1 tsp red wine vinegar
2 vegetable stock cube
1 litre just boiled water
Finely dice all the vegetables.
Fry the onion, celery, carrot, and pumpkin gently until the onion begins to soften slightly. Add the tomato paste, garlic, and cumin seeds and fry for a minute more before adding the rest of the ingredients.
Bring to the boil then cover and simmer gently for 30 minutes, stirring from time to time making sure nothing is catching on the bottom of the pan. The soup is ready when the vegetables and lentils are soft.
Facebook: Sun Hill Makes & Bakes