Kumquats are citrus fruits that resemble mini oranges. I have used them in my marmalades and compotes several times.
Love their tanginess.
February is the harvest season for these fruits . An elderly couple who I am friends with had taken a lot of pain in growing kumquats organically in their backyard and shared their harvest with me.
Who wants to waste Vitamin C fruits when flu season is at its peak? I had already made marmalade enough to last through spring , I had no clue on how I would use these fruits
as an ingredient in a dish.
I was prepping dinner : lentil soup with opo squash and green pepper.
It's a vegan soup with cooked lentils boiled in coconut- red chilly paste.
Opo squash and lentils are a bland combo.
That's when I heard the kumquats asking to be used in the soup and the outcome was simply superb with a colorful healthy soup.
Soak 3 fistful yellow lentils for an hour( doing so removes toxic pesticides that harm kidneys)
3 fistful shredded coconut fresh or dried
Tamarind about size of quarter of a lemon
4 roasted red whole chillies
Al dente squash and green pepper 1 cup
About a dozen kumquats halved and steamed
Either pressure cook or boil the lentils till they are soft.
Add the vegetables to the cooked lentils.
Make a paste with coconut, red chilly and tamarind.
Steam the kumquats in the microwave for 30 seconds, this helps in deseeding them.
Mix the coconut paste with lentils and veggie. Add salt and simmer for 10 mins.
Turn off the gas and mix in the kumquats.
Splutter a teaspoon mustard seeds in oil with a sprig of curry leaves and use as garnish on the soup.
Serve hot with rice. The recipe serves 6.
Nutrition fact
Opo squash is a rich source of Vitamin B12, plus other vitamin Bs. Soothes the liver and helps lipid balance in the body.
Love their tanginess.
February is the harvest season for these fruits . An elderly couple who I am friends with had taken a lot of pain in growing kumquats organically in their backyard and shared their harvest with me.
Who wants to waste Vitamin C fruits when flu season is at its peak? I had already made marmalade enough to last through spring , I had no clue on how I would use these fruits
as an ingredient in a dish.
I was prepping dinner : lentil soup with opo squash and green pepper.
It's a vegan soup with cooked lentils boiled in coconut- red chilly paste.
Opo squash and lentils are a bland combo.
That's when I heard the kumquats asking to be used in the soup and the outcome was simply superb with a colorful healthy soup.
Soak 3 fistful yellow lentils for an hour( doing so removes toxic pesticides that harm kidneys)
3 fistful shredded coconut fresh or dried
Tamarind about size of quarter of a lemon
4 roasted red whole chillies
Al dente squash and green pepper 1 cup
About a dozen kumquats halved and steamed
Either pressure cook or boil the lentils till they are soft.
Add the vegetables to the cooked lentils.
Make a paste with coconut, red chilly and tamarind.
Steam the kumquats in the microwave for 30 seconds, this helps in deseeding them.
Mix the coconut paste with lentils and veggie. Add salt and simmer for 10 mins.
Turn off the gas and mix in the kumquats.
Serve hot with rice. The recipe serves 6.
Nutrition fact
Opo squash is a rich source of Vitamin B12, plus other vitamin Bs. Soothes the liver and helps lipid balance in the body.
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