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Chef Vicky Ratnani’s Lentils, Pumpkins, and U.S. Cranberry Soup

7 years ago

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 Chef Vicky Ratnani\'s Lentils, Pumpkins, and U.S. Cranberry Soup
Chef Vicky Ratnani's Lentils, Pumpkins, and U.S. Cranberry Soup
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Rating: 0
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Course Soup
Cuisine Indian
Cook Time 20-30 mins
Servings
MetricUS Imperial
Ingredients
Course Soup
Cuisine Indian
Cook Time 20-30 mins
Servings
MetricUS Imperial
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat the olive oil, add the cinnamon, cardamom, and cumin seeds.
  2. Sauté for 30 seconds to release aromas.
  3. Add the ginger garlic paste, split green chilies.
  4. Add the onions and cook for 3 to 5 minutes.
  5. Add the lentils, cranberries and grated pumpkin and sweat the mixture for 5 minutes.
  6. Top with the vegetable stock and cook until the lentils and pumpkin are cooked. Blend the soup until very smooth.
  7. Season to taste and garnish with a few dried cranberries and fresh lime leaves.
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