Green lentil & roast pumpkin soup
Serves 8 - Vegan & Gluten Free
Ingredients
4 TBSP olive oil (reserve 2 TBSP for roasting the pumpkin).
2 onions, diced
2 large carrots, diced
3 cloves garlic, minced
½ tablespoon fresh ginger, grated
½ tsp asafoetida
1 ½ tablespoon good quality curry powder
2 tsp nigella seeds
6 cups water
1 TBSP organic vegetable stock
2 cups rinsed green lentils (can use split red lentil – if you use another legume you may need to soak & adjust cooking time).
2 cans of coconut milk
½ medium pumpkin (Jap or Butternut work well) or 2 medium size sweet potatoes, roasted
Juice of ½ lemon
1 TBSP apple cider vinegar
1 teaspoon salt, plus more to taste
Freshly ground black pepper
If you like it spicy - add ½ tsp cayenne or 1 green chili
To garnish:
Fresh herbs
Coconut or Greek yoghurt
Chickpea pancakes or some crusty bread
Instructions
Heat oven to 180 deg. C
1. Chop pumpkin or sweet potato into small cubes, place on oven tray with olive oil, salt, pepper & nigella seeds. Toss to combine & cook until soft. Once cooked add to blender or food processor – blend until smooth & set aside.
2. Add olive oil to a large pot over a medium heat, once hot enough add onions & cook until translucent. Add carrots, garlic, ginger & allow to cook for 2 minutes. Next add asafoetida – stir well then add all remaining spices stirring for another minute.
3. Add vegetable stock & apple cider vinegar to water -mix well then add to pot along with lentils, pumpkin & coconut milk. Stir well, seasoning with salt & pepper, allowing soup to come to the boil.
4. Once soup has been brought to the boil, reduce heat & simmer for 40 min, stirring occasionally. Check lentils are cooked through then remove from heat. Soup will thicken – add water if needed to reach desired consistency.
5. Serve, garnish & enjoy!
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