Chef Vicky Ratnani’s Lentils, Pumpkins, and U.S. Cranberry Soup
Cook Time | 20-30 mins |
Servings |
MetricUS Imperial
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Ingredients
- 1.5 tbsp olive oil
- 2 green cardamom seeds extracted
- 1 cinnamon stick
- 1 medium size onion chopped
- 1 tbsp Garlic-ginger paste
- 1 green chili split
- Half cup Red lentils soaked
- 1.5 cups pumpkin chopped
- 2 spoons U.S Cranberries fresh/frozen
- Salt to taste
- pepper to taste
- 1 tbsp coriander powder
- 1 tbsp turmeric
- 1 tbsp Cumin seeds
- 1 tbsp red chili powder
- 1 Litre vegetable stock
- Few U.S. Dried Cranberries To garnish
- 2-3 lime leaves To garnish
Ingredients
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Instructions
- Heat the olive oil, add the cinnamon, cardamom, and cumin seeds.
- Sauté for 30 seconds to release aromas.
- Add the ginger garlic paste, split green chilies.
- Add the onions and cook for 3 to 5 minutes.
- Add the lentils, cranberries and grated pumpkin and sweat the mixture for 5 minutes.
- Top with the vegetable stock and cook until the lentils and pumpkin are cooked. Blend the soup until very smooth.
- Season to taste and garnish with a few dried cranberries and fresh lime leaves.