Simple to make and so rich in flavour, this soup is my go-to for a satisfying dinner to warm me from the inside out! I love the blend between the sweet richness of pumpkin alongside the hearty depth of red lentils. Top with a sprinkle of dukkah and serve with crusty sourdough.
Ingredients:
- 2 tbsp extra virgin olive oil
- 1 brown onion, diced
- 2 cloves garlic, sliced
- ¼ (750g) kent/jap pumpkin, skin removed & chopped into chunks
- 1 cup red spilt lentils, rinsed and picked
- 4 cups vegetable stock
To serve:
- 4 tbsp dukkah
- 4 slices sourdough, or bread of choice
Method:
Heat the olive oil in a large saucepan or crockpot over a medium heat.
Add the onion and garlic cloves and sauté for 4-5 minutes or until the onion has softened.
Add the pumpkin, red split lentils and vegetable stock. Season with black pepper. Bring to a boil and then reduce the heat to a simmer. Simmer for 20 minutes or until the pumpkin is cooked through and soft.
Remove from the heat and blend using a stick blender. You can also blend the soup in a food processor once cooled.
Ladle into serving bowls and top with a drizzle of extra virgin olive oil and a sprinkle of dukkah. Serve with toasted sourdough or bread of choice.
Time to cook: 25. Serves: 4