Pumpkin and Lentil Soup
WITH Sarah McCarthy
Dinner/Lunch • 30 Minutes • Serves: 6 • Cost: $12.00 ($2.00 per serve)
A one-pot dish made within 30 minutes! Higher in protein than your standard pumpkin soup with the addition of lentils. There are many mood-boosting properties in this soup (see our most recent blog to learn more). You can also use the leftovers to freeze for meals, you can freeze the portions for up to 3 months.
INGREDIENTS
- 1 tablespoon olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 tsp dried thyme
- Pinch of chilli flakes
- 1.8-2.2kg pumpkin, skin peeled, seeds removed and cubed
- 200g dried red lentils
- 1.5L vegetable stock
- Chopped parsley, to garnish
METHOD
- In a large pot, heat oil over medium heat, add onion and garlic, saute for 5 minutes.
- Add the thyme, chilli flakes, salt and pepper, stir and cook 1 minute more until fragrant.
- Add the pumpkin, red lentils and stock.
- Bring to a boil, cover, to low and simmer at a gentle boil for 20 minutes. Soup is ready when pumpkin is fork tender and lentils are soft.
- Remove soup from heat, let cool a few minutes. Using an immersion blender (or stand blender), puree the soup to desired consistency.
- Spoon into bowls and stir in the fresh parsley or use it as a garnish when serving.
