Dhal soup with pumpkin recipe | delicious. magazine
Pumpkin purée adds a bit of autumnal colour to this easy Indian-spiced lentil dhal soup recipe. Filling on its own or serve with chunky crusty bread.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Ingredients
- 2 tbsp vegetable oil
- 4 whole garlic cloves
- About 1cm piece of fresh ginger
- 2 whole red chillies (optional)
- 1 cinnamon stick
- 2 cloves
- 2 onions, finely diced
- 2 celery sticks, finely diced
- 1 tbsp tomato purée
- 200g dried brown lentils, rinsed well
- 450g pumpkin or winter squash
- 400g can coconut milk
- ½ tsp grated nutmeg
- ½ tsp white sugar
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