Dal and pumpkin soup from The Kitchen Diaries: A Year in the Kitchen with Nigel Slater (page 4) by Nigel Slater

  • chile powder
  • chiles
  • cilantro
  • garlic
  • fresh ginger
  • red lentils
  • peanut oil
  • onions
  • turmeric
  • pumpkins

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • wester on October 30, 2016

    Nice sturdy soup, spicy but not too spicy for our kids (10) and their friends (7-10). A good soup for those occasions when you don't know how many you are going to feed and at what time. The onions were good, I thought the cilantro wasn't really necessary.

  • RosieB on July 17, 2016

    This was a nuce tasty soup. I sweated the onion and garlic in olive oil before adding the pumpkin and lentils. The onion topping added a different dimension to the soup.

  • sharifah on January 10, 2013

    I swopped the pumpkin with butternut squash, otherwise I followed it exactly - lovely and delicious. Quite a spicy soup. Should've read Emilyhope's comments first before I made the soup and would've shortened a step!

  • Emily Hope on October 11, 2011

    This was delicious and pretty simple to make (C made it)--warming and healthy, too! Don't skip the onion topping, it really makes the soup. Things I changed: used madras curry powder instead of chili powder, added some fresh chili to the onion/garlic soup base for heat. Also boiled the squash with the lentils rather than separately, as that seemed a pointless extra step. Onions needed about twice as much oil as he suggested to cook properly. Served with an arugula and apple salad.

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