Red lentil has been my most comfort soup. After being on vacation or few nights of going out to dinner. I love coming home after a long day and make a pot of lentil soup for me and my family. It is also a lovely way to brace cold NY winters with this delicious soup, a toast and a glass of red wine with a book.

1 ½ cup red lentil rinsed
1 medium onion finely chopped
2 TBS tomato paste
4 TBS olive oil
2 TBS cumin
1 TBS dried mintBay leaf for a decoration
Fresh lemon to serve
Salt to taste

1. In a heavy bottom pan, add olive oil to medium heat. Once hot, add the onions and salt cook stirring at times until golden brown.
2. Add the tomato paste and the chopped jalapeño. cumin and dried mint, stirring in making sure that the tomato paste are well mixed.
3. Add the lentil and rice, mix well for 2 minutes making sure they absorb all the flavors.
4. Add the water, give one good mix, cover the lid and let it cook on low heat for about 20 minutes.
5. Remove the lid, give it a good mix, taste to see if all smooth and creamy.
6. Turn off the stove, pour in a soup bowl serving a quarter wedge of lemon.

Roasting pumpkin to be used as pot for the lentil soup 

1. Wash and dry the squash.
2. Cut a lid: Slice off the top ¼–⅓ of the squash. Keep this piece—it becomes the lid.
3.  Save seeds for roasting if you like.
4. Optional: Rub inside lightly with olive oil, salt, or spice

Roast the Squash

• Place the squash (lid off) on a baking sheet lined with parchment.
• Preheat oven to 375–400°F.
• Bake 45–60 minutes, depending on size. The squash should be just tender enough to pierce with a knife, but still firm enough to hold soup without collapsing.
• You can test doneness by poking near the sides—soft but not mushy.

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Fill with Soup

• Remove from oven and cool slightly so you can handle it.
• Pour in your prepared soup—for example, kabocha cream soup, lentil squash soup, or even a rich pumpkin bisque.
• Replace the lid if desired; it’s perfect for a dramatic reveal