Jill Murray
In Rhythm & Blues, Alya has a tendency to cook herself veggie comfort food involving hearty staples like beans and rice. I share this tendency!
It’s been a while since I posted a soup recipe to this blog, but this one is too delicious not to share. It involves my good buddy, the lentil, my bff, pumpkin, and the three great loves of my life: curry, chili & coconut. You might ask yourself, “is there even one yummy ingredient left in the world that’s not in this soup?” The answer is “no.”
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 tablespoons yellow curry powder
- 2 tablespoons chili powder
- 1/2 tsp cayenne pepper
- 1 small can tomato paste
- 1/2 cup of mild salsa piquante (the runny kind in the bottle, rather than the jarred chunky stuff) or a smaller quantity of real hot sauce, to taste
- 6 cups vegetable broth
- 1 cup brown basmati rice
- 1 cup brown or green lentils
- 14 oz. canned pumpkin, or fresh puréed pumpkin
- 1/2 can coconut milk
- 2 lemons
- salt, to taste
Preparation
- Sautee onion in oil, over medium heat until translucent
- Add garlic, curry powder, chili powder and cayenne, and continue cooking for 1 minute more
- Add vegetable broth, tomato paste, salsa piquante, rice & lentils. Bring to a boil. Reduce heat and let simmer, covered, for 40 minutes.
- Add pumpkin & coconut milk, and heat through
- Remove from heat, squeeze in juice of two lemons, adjust pepper & salt, and serve!
That’s it! There’s not a lot to prep, and it doesn’t need much babysitting, so it’s a great recipe to throw together on a Sunday afternoon or weekday evening, and just let it simmer while you study or write, or watch a movie.
Like it? Share it!
