Spring Onion, Pumpkin and Lentil Soup
A simple, warm and comforting soup for the cooler evenings – made using spring onions, pumpkin and lentils
Servings
1serving
Cook Time
20minutes
Servings
1serving
Cook Time
20minutes
Ingredients
for garnish:
to serve:
Instructions
  1. To cook tur / toor dal, wash and soak the dal for 30 minutes. Drain the water, add fresh water to cover the dal, pinch of turmeric, few drops of oil and pressure cook, as shown in this video. You can even boil the soaked dal in plenty of water for 45 mins- 1 hour until tender.
  2. In a deep, heavy bottomed pan, heat the oil. Add the spring onion greens, chopped onion, garlic and ginger. Saute on a medium flame for 2-3 minutes.
  3. Add the diced pumpkin, salt, pepper, turmeric and saute for 3-4 minutes.
  4. Add 1.5 cups of water along with the cooked tur dal. Cover and bring to a simmer.
  5. Allow to simmer for 5-7 minutes.
  6. Garnish with fresh spring onion juliennes, few drops of extra virgin olive oil.
  7. Toast the slice of bread on a hot skillet with a bit of olive oil until lightly crisp on both sides, sprinkle with dried herbs and serve over the soup.
Recipe Notes

You can substitute toor dal with any other lentils, the faster to cook masoor dal or even soaked split green moong or soaked whole masoor. I’ve added pumpkin to add a bit of body to the soup and something to chew on, so it feels more wholesome. Potato, zucchini, corn or peas are good substitutes for pumpkin. 

I have held back on the spices but you can go ahead and add a pinch of garam masala or all-spice mix, or a sliced green chilli to this for more heat.

The results of the Coppre Giveaway have been announced on my Facebook Page! Any brands who want to collaborate for interesting food centric giveaways for Saffron Trail readers, do reach out to me on saffrontrail at gmail dot com