2 tablespoons coconut oil 1 large onion 4 cloves garlic 2 teaspoons of cumin 2 teaspoons of turmeric 2 teaspoons of coriander seeds 1 teaspoon garam masala ½ teaspoon of cayenne pepper 2 teaspoons of salt 1 cup red lentils 1 litre of stock (or 1 tablespoon of stock powder plus water) About 600 grams of pumpkin 4 cups of firmly-compressed mallow leaves an egg-sized piece of fresh ginger 2/3 cup of coconut cream.
1. Chop the onion and garlic. Melt the coconut oil in a large, heavy-based saucepan and fry the onion, garlic and spices. 2. Chop your pumpkin into 3cm chunks. Wash the mallow leaves, then chop roughly. Add both to the pot along with the lentils, stock and salt. Cover and simmer until the mallow, pumpkin and lentils are all tender. 3. Stir in the finely chopped ginger, plus the coconut cream, and simmer, uncovered, for a further 5 minutes. Serve with pickle, a dollop of yoghurt and naan bread, or on basmati rice.
2 large onions 3 cups of firmly-compressed mallow leaves 2 cups gently-compressed coriander leaves 2 cups chicken or vegetable stock 3 tablespoons fresh lemon juice 3 tablespoons of extra virgin olive oil, plus 2 for sautéing the onions 3 cloves of crushed garlic salt to taste – probably about 2 teaspoons pepper sourdough bread – stale is best
onions until tender in large saucepan.
mallow leaves, then chop roughly. Add to the pot along with the stock and salt.
Simmer until the mallow is very tender.
the heat and stir through the chopped coriander. Allow to cool a little then puree
until smooth* – ideally let the soup rest until the next day at this point.
Mix together the
lemon juice, garlic, and olive oil. Spoon a quarter of this mixture into each
bowl immediately before serving, and then add the hot or cold soup. Top with
torn chunks of stale toasted good sourdough, lots of cracked black pepper, and
drizzle with more olive oil.
Variations: Don’t puree, but instead leave this as a chunky soup – you could add quartered small potatoes at the same stage as you add the mallow leaves. No coriander? Replace with more mallow, and then add toasted cumin seeds right before serving to add that extra flavor dimension.