Lentils are becoming a trending source of protein everywhere. So much so that the United Nations bestowed them with the title ‘Food of the Year’ in 2016! Coming to pumpkin, remember the childhood teachings? Pumpkin is good for your eyes, heart and skin. A lot of people dislike pumpkin as a vegetable, but it can be zingy once you experiment with it. Added bonus: vegans can whole-heartedly have this. Here’s an easy recipe of a super-healthy, super-delicious pumpkin and lentil soup:
Ingredients:
Pigeon peas, 1 cup
Pumpkin, 300 gm
Oil, 2 tbsp
Onion, ½ cup
Garlic, 2-3 cloves
Cumin powder, 1 tbsp
Garam masala, 1 tbsp
Red chilli powder, ½ tbsp
Turmeric powder, 1 tbsp
Water, as required
Salt, a pinch
Coriander sprig
Recipe:
Heat some oil in a pressure cooker, and add 2-3 cloves of finely chopped garlic to it. Next, add sliced onions once the garlic turns pink. Stir this well and let the onions turn translucent. Now, add all the powdered spices: cumin powder, garam masala, red chilli powder and turmeric powder. Mix this well so that the flavours get nicely infused. Dice about 300 gm of pumpkin and add it to the cooker along with the soaked lentils. Add water as per the desired consistency (usually, it tends to be slightly thick) and mix well. Put the lid on and let 4 whistles blow. Pour the mixture into a blender, and blend it till you get a smooth puree. Voila, your soup is ready! Serve hot with a fresh sprig of coriander.
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