Pumpkin and Lentil Soup

If you’re a foodie but don’t have much time, this idiot-proof pumpkin and lentil soup recipe is exactly what you need. There’s nothing distinctly Arab about pumpkin and lentil soup. But shoorbet a’ddas is a staple Arab dish and fusion food is all the rage. The added pumpkin is also great for pleasing those who aren’t lentil fans.I borrowed this particular recipe from my cousin who made it at a recent family dinner. It was so delicious, even the little kiddies loved it.

If you’re looking for a flavoured twist, you can also try this with carrot. You can serve it as an entree or as the main with a bit of toasted sour dough and a drizzle of olive oil.

Serves 8


1. 2c of red lentils
2. 1 medium pumpkin
3. 1 large onion
4. 1 tsp salt
5. 1/2 tsp cumin
6. 1 Tbsp butter
7. 4- 6 cups of water (depending on how thick you like your soup)
8. Natural yoghurt


1. Peel pumpkin and cut into 1cm pieces.
2. Peel onion and cut into 4.
3. Wash lentils until water runs clean.
4. Place all in large pot with water.
5. Bring to the boil then reduce heat and simmer for 15 mins until lentils are cooked and pumpkin has softened.
6. Remove from heat.
7. Using handheld mixer, blend ingredients. Be careful not to overblend. Keep lentils course.
8. Add salt, cumin and butter and stir through*.
9. Serve into individual bowls.
10. Top with a dollop of natural yoghurt (optional).
11. Garnish with fresh parsley.
*Adjust salt and cumin to taste.

Categories: Food, Ramadan Cookbook

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