Lentil and Coconut Soup with Crispy Pumpkin

df dinner gf lunch rsf Aug 14, 2023

This hearty winter warmer is so grounding and soothing, it’s like a big hug for your nervous system! The anti-inflam and anti-microbial spices give it the perfect amount of kick and flavour. With only basic pantry ingredients required, this recipe is a great mid-week vegetarian option for nights when produce is running low.

Lentil and Coconut Soup with Crispy Pumpkin

Serves 5-6 GF, DF & RSF

Ingredients:

Pumpkin glaze:
500g butternut pumpkin, cut into 3cm cubes 2 tablespoons extra virgin olive oil
2 teaspoons garam masala
1 teaspoon raw honey
Sea salt and pepper

Lentil & coconut soup:
1 tablespoon extra virgin olive oil
1 brown onion, finely sliced
2 tablespoons organic ghee
5cm cube fresh ginger, finely sliced 3-4 garlic cloves, minced
1 tablespoons garam masala
2 teaspoons ground turmeric
1 teaspoon cumin
1 teaspoon cayenne pepper
4 cups vegetable stock
1 cup dried red lentils
3/4 cup tri coloured quinoa
1 400g coconut cream
2 large handfuls of spinach
4 tablespoons coconut yogurt Coriander, to garnish
Basil, to garnish

Method:
Preheat the oven to 220oC. Line a large baking tray with baking paper and set aside. Place pumpkin in a large bowl and season with olive oil, garam masala, honey, salt and pepper. Gently toss to season pumpkin well. Pour into the baking tray and bake for 35-40 minutes.

In a large pot, heat olive oil over medium heat. Add onions and cook until slightly translucent. Add in ghee, ginger, garlic, garam masala, turmeric, cumin and cayenne pepper. Stir well for 3-4 minutes until fragrant. Pour in vegetable stock and dried lentils. Cook covered for 15-20 minutes until lentils are soft.

Bring a seperate saucepan to the boil and cook quinoa according to packet instructions. Strain and set aside.

Stir in coconut cream and spinach into the lentil mixture. Pour in quinoa and gently stir all ingredients until well combined. Cook for a final 5 minutes until the spinach has wilted.

Divide into bowls and add a dollop of coconut yogurt. Top with roasted pumpkin and garnish with coriander and bail. Season with salt and pepper. Store any leftovers in airtight containers in either the fridge or freezer. Enjoy!