Chef Vicky Ratnani\’s Lentils, Pumpkins, and U.S. Cranberry Soup
Chef Vicky Ratnani’s Lentils, Pumpkins, and U.S. Cranberry Soup
Servings
1
Cook Time
20-30mins
Servings
1
Cook Time
20-30mins
Ingredients
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.