Red Lentil & Pumpkin Soup Recipe

Not only Qi tonifying and nourishing for the stomach and spleen, but also fortifying the yin and core.

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. 

Chicken stock will fortify the yin and core, plus added amino proteins and minerals.

Ingredients

  • 1 onion

  • pinch of sea salt

  • 1 tsp coconut oil (refined)

  • 1 three-inch piece of kombu, soaked for 20 minutes (reserve soaking water)

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

  • 2 to 3 cups water, or chicken stock (use to fortify the yin/core), or veggie stock

  • 1 cup red lentils 

  • 1 cob of corn, boiled for 5 minutes 

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

  • 1 1/2 tsp white miso

  • nori or spring onion for garnish

Directions

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

  2. Slice the kombu into very fine 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.

Patrica Lopez