Squash and Lentil Daal
9,4 / 10
1 hr 10 min.
ready in 13 h. 10 min.
- 1 ¼ cups Lentils
- 1 Hokkaido pumpkin
- 1 onion (diced)
- 1 clove garlic (diced)
- 1 carrot (diced)
- 1 stalk Celery (finely sliced)
- 1 teaspoon fresh ginger (grated)
- 3 tablespoons olive oil
- 2 tablespoons red Curry paste
- 3 ½ cups chicken stock
- ⅞ cup Coconut milk
- 2 tablespoons runny honey
- 2 tablespoons cilantro (chopped)
- 1 tablespoon lemon juice
- cilantro (to garnish)
Cover the lentils with water and soak overnight.
Preheat the oven to 200°C (180° fan) | 400F | gas 6 and grease a large baking tray.
Cut a quarter of the pumpkin into thin wedges and chop the rest. Add the chopped pumpkin, onion, garlic, celery and ginger to 2 tbsp hot oil in a pan and fry for 2-3 minutes. Stir in the curry paste and fry briefly, then deglaze with the stock and pour in the coconut milk. Add the drained lentils and simmer for around 30 minutes until cooked.
Meanwhile, lay the pumpkin wedges on the baking tray. Brush with the remaining oil and the honey and bake in the oven for around 25 minutes until lightly caramelised.
Purée the soup, not too finely, leaving some chunks. Add the coriander and reduce a little further or add stock as required. Season to taste with lemon juice, salt and ground black pepper
Divide between bowls. Top with the caramelised pumpkin wedges and serve garnished with coriander sprigs. Serve with toast if desired.