Need: half a small pumpkin, handful of white urad dal (you can use other quick cooking dals), 1 garlic clove, small piece of ginger, half carrot, half leek, 1 stick celery, some celery leaves, 1 tsp salt, small handful fresh parsley, fresh coriander, whole cumin

1. Soak the urad dal while you chop and get your vegetables ready.

2. Roughly chop the pumpkin, you can keep the skin on and remove it later.

3. Peel and roughly chop the carrot.

4. Peel the garlic and ginger.

5. Wash and chop the celery in half, doesn’t need to be in small pieces as cooks very quickly.

6. Wash and roughly chop the leek.

7. Rinse the lentils until the water runs clear, add all the roughly chopped veg and pour in enough water to cover everything a couple of inches.

8. Add the salt, some black pepper and put to cook on high in your pressure cooker for 5-10 minutes depending on how amazing it is.

9. If using a pot, bring to a boil and simmer for 15-20 minutes until the lentils and vegetables are soft.

10. Meanwhile, wash and pat dry the parsley.

11. Heat a frying pan with no oil on  medium heat and dry roast the cumin until the lovely aroma is released.

12. Let it cook before crushing in a pestle and mortar. If you don’t have one, you can crush the seeds by covering with a tea towel on a flat surface and rolling a jar of honey over them.

13. When ready, open the pressure cooker and with a spoon carefully remove the pumpkin skin. I often eat it here if hungry!

12. Add the parsley and blend until smooth.

13. Sprinkle over with roast cumin AND coriander if you have it as I did after the picture.

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