|4 cloves||Garlic, finely chopped|
|3||Onions, 1 for the soup and 2 for the garnish|
|1 Tbsp||Fresh ginger, finely chopped|
|3 tsp||Palm sugar, or brown sugar|
|200 g||Red lentils (Main)|
|1 tsp||Chilli powder|
|1 ½ Ltr||Water|
|½ tsp||Nutmeg, grated|
|1 tsp||Ground turmeric|
|3||Lemons, 2 zested and juiced, 1 to serve|
|250 g||Pumpkin (Main)|
|2 Tbsp||Vegetable oil|
|4||Roti, or naan breads|
|1 splash||Yoghurt, to serve, if desired, over each bowlful|
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- Peel and slice the onions. Set two of them aside. Heat the butter in a large saucepan and add one onion. Stir and add 2 cloves of garlic, finely chopped with the ginger, sugar and the lentils.
- Pour over 1½ litres of water and bring to a boil. Turn the heat down to a simmer. Stir in the chilli, turmeric and nutmeg with the zest and juice of 1 lemon. Cook for approximately 30 minutes.
- In a second saucepan, boil the chunks of peeled pumpkin until soft, then drain and mash them roughly. Add to the lentils and stir well. Season with salt and freshly ground pepper.
- Heat the vegetable oil in a fry pan, then add the remaining onion and garlic. Fry until completely soft and golden. Add the remaining lemon zest and juice, continue cooking until deep brown.
- Serve the soup in warm bowls with the onions on top, yoghurt if desired, a generous amount of coriander and roti or naan bread on the side.