Directions

Step 1

Put the oil in a large pot with the garlic and let it simmer on low heat to flavor the oil, remove the garlic. Add ginger, pumpkin, lentils and quinoa (soup in picture made without quinoa) – be sure these have been rinsed well in cold water and drained through a tight colander, mix well and add the broth, enough to cover. Let cook on low heat for 40/45 minutes, turning the soup a few times.  You may need to add extra broth during the cooking time if the soup gets too dry.

Step 2

Towards the end check the density of the soup, add a bit of hot water if you like it more liquid and taste for salt.

Ingredients for four

  • 1½ cups raw lentils
  • 2 cups quinoa (optional)
  • ½ lb. pumpkin, roughly chopped
  • 2 garlic cloves (whole & smashed)
  • 1 tsp. ginger
  • 3 tbsp. extra virgin olive oil
  • 3½ cups vegetable broth (low sodium), more or less
  • himalayan salt if needed

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