It's insane how much work we get at school- just over a week and from day 1 we have been swamped with work.
I love blogging, but I find myself having to prioritise: Write a post, or finish my homework...
I've had consistent views lately- even on the days when I haven't posted. I'm sorry for disappointing you when you visited and saw no new post.
But whoever you are, thank you. You make my day and make me feel oh so happy :)
On thursday night I decided to cook dinner, because I knew I had to make something this week and I had specially ordered pumpkin as we've never cooked with it before. I spent a lovely evening cooking, but of course, I didn't finish working until 1:30 that night.
This soup was inspired by a recipe for pumpkin stew, but we had to change it based on the ingredients we had at the time and the fact that we didn't have 8-10 hours at hand to cook a stew in a slow-cooker.
Although due to our mistake in the proportions, the pumpkin wasn't the star of the show, it was nevertheless and thick and comforting soup- filling and healthy in and of itself.
Once again, thank you for being so loyal, and don't lose faith in Chocolate Tulip. I'll always keep posting- there's no way I can make it through schoolwork without the comfort of some cooking!
Pumpkin, Chickpea & Red lentil stew
From Better Homes & Gardens
Note: I've posted the original recipe, but I'll tell you what changes we made in case you want to try it. We ran out of chickpeas (AND the next-best alternative: split peas) so we used 1 cup pink lentils (as in the original) and 1 cup 'toor' lentils. Although, I recommend reducing that amount because it quite overpowered the pumpkin. We added an bit of kidney beans too to give it some bite. We didn't have a slow cooker, so we put the pulses in a pressure cooker. I braised the onions, ginger and spices in a saucepan and then added the tomato purée and cooked for a couple more mintues. I added the stock and the pumpkin, lemon juice and some chopped celery in place of the carrots. I let it cook, covered for 6-8 minutes, but then removed it and let it simmer on very low heat for a couple of minutes because the lentils burn easily.
2.Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Top each serving with peanuts, cilantro, and if desired, yogurt. Makes 6 (1-1/3 cup) servings.