I love a good soup of lentils, but I don’t think I’d ever thought to pair their meaty earthiness with the sweet, soft flesh of winter squash. This version was especially appealing for its use of fresh ginger and spices — cumin, coriander, turmeric — and I had just about everything I needed to make it.
I thought I’d be clever and use lentils of three different colors; in the end they all turned the same shade of brown.
What little I know about ayurvedic cuisine is that it’s strictly vegetarian, but I took the liberty of using the super fragrant fish stock I’d made the day before, using the bones and head of a roasted sea bream purchased at Terroirs d’Avenir’s sustainably-sourced fish stall on the increasingly foodie-friendly rue du Nil.
Another change I made to the original recipe was in fact inspired by the stock photo that illustrated it: the tell-tale milky sheen indicated the use of coconut milk, which the recipe itself didn’t include, yet I knew it would make the soup even tastier.
I also thought I’d be clever and use lentils of three different colors, green, pink, and yellow. In the end they all turned the same shade of green-brown, but I’m certain the variety of textures had a hand in making this the most wowing soup I’ve made in a while.
Join the conversation!
Have you ever dabbled at ayurvedic cooking? And what’s been your winner soup recipe this winter?
* Coincidentally, I see that Nadya Andreeva is just releasing a book this week, called Happy Belly.