More than half a year ago, we bought a new grain for ourselves – lentils. But we thought for a long time about what to prepare with it. After researching information about this type of legumes on the internet, specifically about what can be made from it, we decided to delve into Asian history, filled with aromas and spices. Therefore, in this post, we will tell and show how we prepared a red lentil soup puree with coconut milk and pumpkin.
Lentils – are a legume crop, not a grain in the usual sense. In terms of taste, they resemble peas but are much more delicate, and they cook not for several hours but for about 25-30 minutes. Red lentils contain about 55-60% complex carbohydrates, 24-26% plant protein, and fiber, which allows them to cover a large part of the body's energy needs.
The soup puree we prepared can be interpreted as dhal (a traditional first dish of the peoples of the Indian subcontinent). In translation from Sanskrit, the name means “to split.” The finished dish wonderfully nourishes and warms in winter. Traditionally, it is served in deep small bowls, garnished with herbs (usually cilantro) and flavored with a slice of lemon. It is served with chapati (Indian bread made from unleavened flour dough, very similar to lavash, prepared very simply and quickly).
However, if we add basmati rice as a side dish, our dish can confidently be called nothing less than Malaysian curry with red lentils, coconut milk, and pumpkin. However, we have delved deeply into theoretical questions and cultural aspects. So let’s return to the magic of cooking ;)
Difficulty: 3 out of 5 (subjectively, the hardest part is peeling the pumpkin, for the rest of the processes, you can confidently assign a difficulty of 1 out of 5)
Time spent: up to 40 minutes
Cost: average
We will need:
Here is the list of ingredients for 2-3 servings:
150 g red lentils
300-400 g pumpkin (peeled, diced)
400 ml coconut milk
250-300 ml water or vegetable broth
curry paste – 2 tbsp.
optional - 1 tsp. tom yum paste (due to the presence of kaffir lime and lemongrass)
1 medium onion
1 large clove of garlic
1 tsp. dried ginger powder (or substitute with fresh, a piece of root about 2-3 cm long)
1 tsp. ground coriander
1 tsp. turmeric
½–1 tsp. ground chili
1 tsp. paprika
1–2 tbsp. oil for frying (we used avocado oil)
salt – to taste
lime or lemon juice – to taste for serving
fresh herbs (onion, cilantro, parsley) – optional for serving.
Preparation
Prepare the vegetable components: peel and finely chop the onion and garlic, peel the pumpkin and cut it into cubes with a side of 1.5-2 cm.
Also rinse the lentils under cold running water.
In a deep skillet or pot with a thick bottom, heat the oil. Add the finely chopped onion, sauté for 5-7 minutes until soft and lightly caramelized.
Add the minced garlic and heat it with the onion for about a minute.
Then add the curry paste and the mixture of dry spices. Sauté for another 1-2 minutes until the spices “open up”: their aroma will become deep and warm.
Pour the prepared vegetable broth or water into the pot, add the rinsed lentils, transfer the sauté from the skillet, and add the coconut milk. Mix thoroughly and bring to a boil.
Add the diced pumpkin and cook for 30 minutes over low heat until done, stirring thoroughly and often. If necessary, add a little salt (we did not add any since the curry paste and tom yum paste we used are quite salty).
We decided to serve the finished dish, as we mentioned, with chapati. Since we used high-grade flour instead of whole grain, our flatbread may not entirely have the right to bear this name. But it is prepared in the same way:
2 parts flour (we used 200 g)
1 part water (100 ml boiling water)
2 teaspoons olive oil
a pinch of salt.
Add salt and oil to the flour, pour in the boiling water, and knead (first with a spoon or mixer, then by hand). Let it rest for 25-30 minutes. Tear off a piece of dough, form a ball, sprinkle with flour, and roll out into a circle with a diameter of 15-18 cm. Fry in a dry heated skillet without adding oil. During this process, the flatbread may puff up from the steam to such an extent that it becomes round like a ball. This indicates that the dough has rested enough and the gluten has had time to develop.
Serve the finished soup puree in a deep bowl, sprinkle with herbs, and drizzle with lime juice. It will balance the sweetness of the coconut and pumpkin. Enjoy with pieces of fresh chapati flatbread. Bon appétit! ;)
