b'KABOCHA LENTIL CURRYSOUP vegan, gluten-freeMAKES4 servings SPECIAL EQUIPMENTblender or immersion blenderI N G R E D I E N T S Kabocha pumpkin is sweet, rich, and has a deep orange color. It also has skin1 pinch red pepper flakes that is thin and palatableno need to peel. This soup is a great example of 6 whole coriander seeds10 whole fennel seeds creating a vegetarian stock by building flavors up with lots of fresh vegetables1 Tbsp coconut oil and spices that layer flavors and create complexity. To do this, take the time to 1 piece ginger, fresh cook the first several ingredients well. 1 piece turmeric, fresh (substitute 1 tsp drypowdered turmericif necessary)D I R E C T I O N SPeel the ginger and turmeric, then slice them both into thin -inch slices. 2 cloves garlic Mince the garlic. Remove the stem and split the Hawaiian chili. Dice the onion, chop the carrot, and thinly slice the celery. 1 Hawaiian chili1 red onion Place a medium stock pot on low heat. In the dry pot, add the fennel seeds, coriander, 1 carrot and red pepper. Let them toast for 15-30 seconds, being careful not to let them smoke or 1 celery stalk burn. Add the coconut oil and stir quickly, increasing the heat to medium. Add the garlic, 2 Tbsp madras curry powder turmeric, Hawaiian chili, and ginger. Quickly saut until the garlic just starts to cook without browning. Add the diced onion and saut until translucent. Adjust the heat as 1 bay leaf needed to prevent burning. Add the carrots and celery and stir them into the mix.1 tsp black pepper Add the salt and pepper and stir. The salt will cause the vegetables to release their liquid.1 Tbsp sea salt2 c whole peeled tomato As the vegetables cook, sprinkle the curry powder into the pan, stirring constantly.4 c water The curry powder will absorb the liquid released from the vegetables, creating a mixture that will start to stick to the pan. Keep stirring as this happens, scraping thec green lentils pan and turning the mix for 30-60 seconds.1 kabocha pumpkin, small (1-2 lbs.) Add the peeled tomatoes and keep stirring, mashing the tomato pieces as you go.salt to taste The tomato will start to thin out the mixture and deglaze the pan. Cook for 3-4 minutes, stirring to create a thick and bubbling paste of super-concentrated flavor.Add the black pepper and bay leaf. Add the water and bring the mixture to a boil, stirring occasionally. Add the lentils and stir them in. Reduce heat to simmerand stir occasionally as you prepare the kabocha pumpkin.56 fall'