Lemon, red lentil and pumpkin soup

Viva 8/8/2012

Amanda Laird

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Serves 4

3	Onions, 1 for the soup and 2 for the garnish
1 tbsp	Butter
4 cloves	Garlic, finely chopped
1 tbsp	Fresh ginger, finely chopped
3 tsp	Palm sugar, or brown sugar
200 g	Red lentils
1½ Ltr	Water
1 tsp	Chilli powder
1 tsp	Ground tumeric
½ tsp	Nutmeg, grated
3	Lemons, 2 zested and juiced, 1 to serve
250 g	Pumpkin
1	Salt & freshly ground pepper, to season
2 tbsp	Vegetable oil
4	Roti
1 handful	Coriander
1	Yoghurt, to serve, if desired

Peel and slice the onions. Set two of them aside. Heat the butter in a large saucepan and add one onion. Stir and add 2 cloves of garlic, finely chopped with the ginger, sugar and the lentils.
Pour over 1 1/2 litres of water and bring to a boil. Turn the heat down to a simmer. Stir in the chilli, turmeric and nutmeg with the zest and juice of 1 lemon. Cook for approximately 30 minutes.
In a second saucepan, boil the chunks of peeled pumpkin until soft, then drain and mash them roughly. Add to the lentils and stir well. Season with salt and freshly ground pepper.
Heat the vegetable oil in a fry pan then add the remaining onion and garlic. Fry until completely soft and golden. Add the remaining lemon zest and juice, continue cooking until deep brown.
Serve the soup in warm bowls with the onions on top, yoghurt if desired, a generous amount of coriander and roti or naan bread on the side.