Pumpkin and lentil soup | Allyson Gofton

Ingredients

• 1 teaspoon tamarind pump
• 1½ cups red lentils, rinsed
• 300 grams pumpkin, peeled and chopped
• 1 teaspoon salt
• 400 gram can chopped tomatoes or 3 fresh tomatoes, chopped
• 1 onion, peeled and finely diced
• 3 teaspoon minced garlic
• 1 teaspoon minced ginger
• 2 red chillies, deseeded and chopped
• 2 teaspoons curry powder
• ½-1 lime or lemon, juiced
• 4 whole cloves garlic, crushed, peeled and sliced