This rich soup yields a delicious, balanced Autumn meal. The fennel & fenugreek give it a maple like sweet taste, while the red lentil provide protein and grounding nourishment of pumpkin. This is a simple clean soup, subtle in taste and can be dressed up with topping of yoghurt and a swirl of balsamic vinegar to give it a kick. Have with your favourite sourdough bread with a lavish of butter for a warming cosy pick up.
Ingredients:
Olive oil
1 small fennel bulb, trimmed and sliced thinly, fonds reserved for garnish
1 tablespoon minced or grated fresh ginger
2 teaspoons ground tumeric
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground fenugreek
3 cups of cubbed butternut pumpkin (about 1/4 of a good size one)
1 cup of red lentils, rinsed well
Salt to taste
5-6 cups of water (basically covering all the ingredients with a little wriggle room at the top)
1 tablespoon white miso paste
2 tablespoons lemon juice or lime
Plan yoghurt for serving.
In a medium pot, heat some Olive Oil on medium-low heat. Add the fennel and sauté until tender. Add the ginger and cook another 1-2 minutes, until fragrant. Add the spices and stir to coat the fennel. Add the pumpkin cubes, stir and coat and cook further. Last, add the lentils, salt to taste (a few turns of the salt shaker) and water. Cover and cook, stirring occasionally, on medium heat for 40 mins or until the lentils and squash are tender, almost mushy. Remove from heat and stir in the miso paste and lemon juice. Transfer to a blender or hand blend until silky smooth and creamy. Taste and adjust seasonings as needed. Serve hot with a swirl or yoghurt a splash of balsamic vinegar and some crunchy bread.
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