Ingredients:
2 tablespoons extra-virgin olive oil
2 tablespoon curry
1 meduim yellow onion, chopped
½ teaspoon sea salt
1 (3-pound) Roasted Kabocha squash
3 garlic cloves, chopped
2 tablespoon chopped fresh ginger
½ tablespoon minced fresh tarragon
1 cup water
3 cups soy delicious coconut milk
Freshly ground black pepper
Instructions
- 1/2 and deseed Kabocha squash roast skin side up at 375F for 1 hour. Scrape out squash and let cool
- Heat the oil in a large pot over medium heat. Add the onion, ginger, garlic, curry, salt, and several grinds of fresh pepper, and saute 5 to 8 minutes. Add the squash and cook, stirring occasionally, for 8 to 10 minutes
- Add liquid bring to boil, cover, and reduce heat to a slow simmer. Cook 10 minutes stirring occasionally.
- Puree mixture either in blender or with stick blender. Let simmer another 5 min (if using blender let soup cool)
5.Add salt and pepper to taste. - Soak lentils for 1 hour in cold water, rinse till water is clear
1 cup red lentils, or split red lentils - Saute Aromatics
2 tablespoon sesame seed oil (non-toasted)
4 cloves garlic, minced
2-inch piece of fresh ginger, peeled and minced or grated
1 tablespoon minced fresh turmeric, or 1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 teaspoons curry powder
Half a carrot, minced
Kosher salt or sea salt to taste (I use about 1 tsp kosher salt, and add more at the end) - Add soaked lentils
2 cups (480 mL) water - When Lentils are almost done add
Half cup of green peas
Scallion, 2 sprags, chopped
3 tablespoons of flex seeds
3 tablespoons of sesame seeds - Mix well and cover with the lid and let it rest for 7 min
- Mix again before serving, and garnish with
1/2 a lime, squeezed
1/2 cup (~8g) fresh cilantro, roughly chopped
Top with Kohlrabi Microgreens, Sunflower Seeds, Black Cumin Seeds and Cilantro drizzled with extra virgin olive. Sea salt and freshly cracked black pepper to taste.
