I can see already that this is going to be a busy quarter for me in terms of school and I probably won’t get as many posts up as I would like to, but I sure will try!
It’s been pretty dreary and cold here in Seattle with all this rain lately, and all I could seem to think about was a big, warm bowl of soup to brighten my spirits. Well, tonight for dinner I finally got around to making that soup!
My adoration for pumpkin grows ever-stronger after tasting this hearty bowl of goodness. I absolutely love the sweetness of the pomegranate molasses with the curried pumpkin, and the lentils ensure that you are getting a filling meal :). The addition of the apple really brings the soup together in a sweet and spicy medley of Indian flavors.
- 1 tbsp olive oil or butter
- 1 medium onion, diced
- 2 garlic cloves, minced
- 3 cups chicken broth (use veggie broth for vegan option)
- 1/2 cup red lentils
- 1 cup pureed pumpkin
- 1 tbsp curry powder
- 1 tsp cinnamon
- 1 tsp garam masala
- 1/8 tsp cayenne pepper
- salt and pepper, to taste
- 1 medium apple, diced
- 2 tbsp pomegranate molasses (I made my own using Kevin's recipe here)
- Heat the butter or oil in a large dutch oven over medium-high heat. Add in the onions, season with salt and pepper, and cook until translucent and slightly browned, about 5 minutes. Add in the garlic and continue to cook until fragrant, just about another minute.
- Add in the broth, lentils, and apple and bring to a boil. Cover and reduce to medium heat and continue to cook for about 7-10 minutes, or until the lentils are cooked through.
- Stir in the pumpkin puree and spices and stir to combine. Reduce heat to low and cook for another 5 minutes. Remove from heat.
- Ladle into bowls and drizzle with pomegranate molasses before serving.
recipe slightly adapted from here