Directions
- 1Wash red split lentils until water runs mostly clear.
- 2Add lentils to a pot, submerge with water, and boil until softened.
- 3While lentils boil, squeeze lemons and crush garlic with 1 teaspoon of salt.
- 4Peel and cut pumpkin into small cubes.
- 5Once lentils are softened, add 1 teaspoon of salt, 1/2 teaspoon of turmeric, the pumpkin, and crushed garlic.
- 6Cook for 15 more minutes until pumpkin is tender. Add more water if the soup is too thick.
- 7Add lemon juice and adjust salt to taste.
- 8Turn off heat, add olive oil and mix well.
- 9Serve with garnishes such as lemon juice, Aleppo pepper, olive oil, and dry stale bread.
Ingredients
- 1.5 cups split red lentils
- 5 cups water
- 1 tsp salt
- 1 tsp salt
- 0.5 tsp turmeric
- 3 large garlic cloves
- 2 lemons
- 1 cup cubed pumpkin
- 0.25 cup olive oil
- 3 /4 lemon juice
- 0 Aleppo pepper
- 0 dry stale bread
Equipment
potwooden spoonlemon juicermortar and pestleknife
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