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October 15th, 2018 | By Alicia Silverstone

Dillion Indira from Oh Holy Basil is sharing her pumpkin-red lentil soup recipe! I follow her on Instagram, her photos are so lovely. Check out the recipe below and thanks Dillion!
This soup was born out of a desire for a heartier, extra grounding pumpkin soup, and the addition of red lentils seemed a natural solution. Though it is more filling than your average pumpkin soup, it still has the velvety quality of a purely vegetable one. It is incredibly smooth, but for the pungent pop of mustard seeds. The additions of sage and nutmeg steer it away from the dhal experience, towards a seasonally satisfying, traditionally soupy one.

Prep time:  Cook time:  Total time:  Serves: 6
  • 1 cup red lentils
  • 3 cups roasted pumpkin or winter squash, I used a buttercup squash
  • 3 tablespoons coconut oil
  • 1 large onion
  • ¼ cup of fresh sage, chopped
  • 6 cups vegetable stock, preferably homemade
  • Small grating of nutmeg
  • 1 cup coconut milk
  • 1 teaspoon sherry vinegar
  • 1 tablespoon + 1 teaspoon black mustard seed
  • Sea salt and freshly ground black pepper
  1. If you have time, soak the lentils in warm water for a few hours.
  2. When you are ready to make the soup, preheat the oven to 400°.
  3. Cut the squash in half, through the stem, so that you have two equal halves. Scoop out the seeds and compost or reserve for stock (see note). Prick the skinned sides with a fork once. Rub the flesh sides with one tablespoon of coconut oil and sprinkle with salt. Place on a baking sheet lined with parchment or rubbed with coconut oil. Put in the oven and bake for 30-40 minutes until quite soft.
  4. While the squash is roasting, strain and rinse the lentils and then place them in a small sauce pan with 5 cups of water and ¾ teaspoon of salt. Bring to a boil and then reduce to a simmer and cook until lentils are very soft and starting to break down, 20-25 minutes.
  5. Peel the onion and then cut it in half through the root. Slice into ¼ inch thick half moons.
  6. Heat the remaining two tablespoons of coconut oil in a soup pot and add the onion. Sauté until the onion begins to become translucent and add the sage. Cook, stirring until the onion is soft, about ten 10-12 minutes total.
  7. Scoop and measure out 3 cups of roasted squash. Add it to the soup pot along with the lentils, stock, freshly ground black pepper and a teaspoon of salt, less if you are using seasoned vegetable broth. Bring to a simmer and cook for 5 minutes to meld the flavors.
  8. In a small frying pan, toast the mustard seeds over medium heat until the begin to pop. Remove from pan and let cool.
  9. Blend the soup in batches until very smooth and return to the soup pot. Stir in the coconut milk, a small grating of fresh nutmeg, the sherry vinegar and the black mustard. Add more stock or water if needed.
  10. Serve, garnishing with a swirl of coconut milk, if desired.
I recommend making fresh vegetable stock. If you choose to do so, add the scooped out squash pulp and a handful of sage leaves for extra flavor.
Photos: Dillion Indira, Oh Holy Basil
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