Highly recommend serving this pumpkin red lentil soup over some sticky white rice – tastes so good!

Recipe: https://munchingwithmariyah.com/curried-pumpkin-red-lentil-soup/

I don’t like to play favorites but this curried pumpkin red lentil soup really is my new favorite it’s the perfect blend of spice sweetness and Tang now there are a few moving parts to this recipe but for the most part it’s fairly easy to whip up while the squash roast prep the aromatics and then fry them off with the curry paste to bloom them and just extract as much flavor and heat as possible and I love pan frying aromatics because then you get all those nice caramelized Brown bits which just have Oodles of flavor anywho add in the lentils and water and let that simmer until the lentils are cooked it should take about 10 minutes and then blend half the soup with the roasted squash and coconut milk and feel free to blend all the soup I just like to leave out half so the soup still has some bite and texture to it

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