This November, Chef Michael Davies and his team participated in SoupStock – an annual ‘cook off” in support of Domestic Abuse Services Oxford County. Our entry? Red Lentil & Pumpkin Soup with Local Dairy Greek Yogurt and Cilantro. It’s a healthy and delicious way to warm up on a cold SW Ontario winter day!
Red Lentil & Pumpkin Soup with Local Dairy Greek Yogurt & Cilantro
1 tbs. olive oil
1 cup chopped onion
1 tsp. minced garlic
3 tsp. ground cumin
1 tsp. finely grated fresh ginger
2 tsp. curry powder
1 kg butternut pumpkin, peeled, de-seeded and cut into 1 cm chunks
¾ cup red lentils
5 cups vegetable stock (add 1 vegetable bouillon cube and dissolve in water)
Kosher salt and ground black pepper to taste
1/3 cup local Dairy Greek yogurt
Fresh coriander leaves, as garnish
Place lentils in a sieve and rinse under cold running water.
Heat oil in large saucepan over medium heat. Add onion; cook stirring often for 5 mins. or until soft. Add garlic, cumin, ginger, curry powder. Cook stirring for 30 seconds or until aromatic.
Add lentils, pumpkin and stock. Bring to a boil, reduce heat to simmer, for 15mins. or until pumpkin and lentils are soft.
Ladle half the lentil mixture in into the jug of a blender and blend until smooth. Transfer into a clean saucepan. Repeat with remaining lentil mixture.
Rheat soup on medium heat, stirring until heated. Season to taste, ladle among serving bowls.
Top with yogurt and coriander to serve.
If you’re in Oxford County this December, be sure to drop by to enjoy our special Festive Holiday Menus. www.elmhurstinn.com