THURSDAY, MARCH 21, 2024 4 THE GLEANER’S EASTER COOKBOOK | THURSDAY, MARCH 21, 2024 INGREDIENTS • 2 tablespoon olive oil (28g) • 1 medium-sized onion, chopped • 3 scallion, sliced • 4 garlic cloves, minced • 3 cups vegetable stock (700ml) • 1 tablespoon ginger, minced • 6 sprigs of fresh thyme tied together • 1 tablespoon shado beni (15g), or use cilantro • ½ teaspoon Scotch bonnet pepper powder (2.5g), or use chilli powder • 1 teaspoon pink salt (6g) • 1 teaspoon black pepper (2g) • ½ teaspoon coconut sugar (2g), optional • 1 lb pumpkin (roughly 450g), chopped • 1 cup red lentils (200g) rinsed • 1 1 Scotch bonnet pepper • Additional pink salt and black pepper, to taste Caribbean Pumpkin and Lentil Soup with Coconut Milk DIRECTIONS 1. On low heat, add the olive oil to a non-stick saucepan and proceed to sauté the onions and garlic until golden. 2. Pour the vegetable stock into the saucepan. 3. Stir in the ginger, thyme shado beni, Scotch bonnet pepper powder/chilli, black pepper, pink salt, coconut sugar pumpkin and red lentils and bring to the boil. 4. Reduce the heat to medium, pour in the coconut milk, and add the whole Scotch bonnet. 5. Cover the saucepan and simmer for 20 minutes until the lentils and pumpkin are fork-tender.. 6. Use a slotted spoon to remove the Scotch bonnet/ thyme stems from the pot and discard. 7. Remove the soup mixture from the saucepan and transfer into a blender. 8. Blitz the mixture into a smooth consistency. 9. Do a taste test and add additional black pepper and pink salt, if needed. Source: www.thatgirlcookshealthy.com
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