Masoor Dhal [Red Lentil Curry Soup]

you'll need: 

1 tablespoon butter

1 tsp ground mustard

1 tsp garam masala

1 tablespoon turmeric
1 tsp cumin

1 tablespoon madras curry powder

1/2 onion, finely chopped

2 tsp minced garlic

1 small piece of grated ginger [maybe 1-2 tsp worth?]

1/2 tablespoon yellow curry paste

1 heaping tsp honey

1 can of pure pumpkin

1 cup red lentils

2 cups water

1/4 cup cream cheese

plain yoghurt

coriander leaves [for garnish]

Now, I like to soak my lentils just to plump them up a bit, but you certainly do not have to do this. 

i do this when making dhal [yellow lentils] and it just thickens and grows the lentils a bit which aides in the cooking process..

So, in a large pot, put one cup of red lentils at bottom of pot. cover with water. set aside.

In large pan, heat butter and saute onions, garlic, and ginger. Add mustard, garam masala, turmeric, curry powder, cumin, and curry paste and honey to coat the onions and such to create a solid base of flavor for the soup. lower heat.

In the soup pot, drain water, and add fresh water, About 2 cups. 

pour in curry onion mixture and add to lentils.

Cook over medium high heat for about an hour or so, at least until lentils have softened and ingredients are mixing well. Add pumpkin.

continue to stir over heat and mix thoroughly. add cream cheese to give it a depth of creaminess. Always season with salt and ground pepper as you go. season more to taste. I think i added more curry powder and a bit of chili powder because I wanted more heat.

Ladle into bowls and garnish with a drizzle or plop of plain yoghurt and coriander leaves. 

serve with hot parathas to dunk and swipe the bowl clean.

enjoy!