Looking for a warming and wholesome meal?
This Pumpkin & Lentil Soup is the ultimate comfort meal made simple. With just a handful of nourishing ingredients, it’s rich in fiber and plant protein to keep you satisfied and energized. Hearty and naturally full of goodness!
Time to make: 25 minutes
Serves: 4
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 & 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.
