Red Lentil & Pumpkin Soup Recipe

with a fresh tomato option for summer

This soup is Qi tonifying and super nourishing to the Stomach and Spleen. Pumpkin is warming, moves Blood, clears dampness and resolves phlegm. Corn enhances the appetite and helps regulate digestion while ginger stimulates circulation.

For the hotter days of late summer, add the tomatoes to balance the warmth of the other ingredients and protect your fluids.
 
Ingredients

  • 1 onion, thinly sliced into half-moons

  • Pinch of sea salt

  • 1 tsp sesame oil (untoasted & cold-pressed)

  • 1 three-inch piece of kombu, soaked for 1 hour or more (reserve soaking water)

  • 1 1/2 cups pumpkin (or other hard squash), diced

  • 2 to 3 cups water

  • 1 cup red lentils (check for stones and wash)

  • 1 cob of corn (non-GMO), boiled 5 minutes & cooled

  • 1 two-inch piece ginger root, peeled & grated (for juice)

  • 1 1/2 tsp sweet or mellow white miso

  • Nori or sliced spring onion for garnish

  • Optional: 1 tomato, thinly sliced into half-moons

Directions

  1. Sauté onion and salt in sesame oil until transparent. 

  2. Slice kombu into very thin strips and add to the onion. 

  3. Place the pumpkin and lentils on top and cover with the kombu soaking water, pouring slowly to maintain heat. Simmer for 20 minutes (adding more water as needed until lentils are cooked and squash is tender).

  4. Break the corn cob in half and shave off the kernels with a downward knife cut; add to soup. 

  5. Squeeze ginger pulp to get 1 - 2 tsp of ginger juice and add to soup in the last 5 - 10 minutes of cooking.

  6. Take a little liquid from the soup pot, mix in miso until it dissolves, and return to the pot. Let simmer for 2 to 3 minutes, remove from heat, wait 5 minutes and serve. 

  7. Garnish with spring onion or finely cut nori strips (and tomato if desired).

Patrica Lopez