Pumpkin Lentil soup


Nourishing and delicious

Serves 2 (Adjust the quantities if you’re serving more)

You will need:

1/2 chopped butternut pumpkin (skin off)

3 tablespoons of chopped coriander

1/2 onion chopped

1/2 Leek chopped

4 cloves of Garlic chopped

1 can of organic brown lentils

500mls chicken broth

1.5 cups of water

1 stalk of celery chopped

Thickened cream or Coconut cream

2 tablespoons olive oil or 1 tablespoon of butter

Extra protein if not vegetarian: 1-2 chicken thighs finely diced.

Seasoning

1/2 teaspoon of garlic powder

1 teaspoon of fresh thyme leaves

4 cloves (remove from the dish before serving)

7 fennel seeds

1 teaspoon of cumin

1/2 teaspoon of nutmeg

1/3 teaspoon cinnamon

Salt and pepper to season to your liking

Instructions:

Step 1: Melt the butter or add oil to a large saucepan and add the chopped the garlic, onion, celery, coriander and leek and sautée . Add salt + pepper

Step 2: Once the onion turns a golden brown add your chopped butternut pumpkin (skin off). Cook until a piece of pumpkin is soft enough to mash with a fork

Step 3: Add the cinnamon, cumin, nutmeg, garlic and thyme to infuse the flavours into the pumpkin & stir. Cook until a piece of pumpkin is soft enough to mash with a fork

Step 4: Add the chicken broth + water. Leave to simmer on low heat for 10 minutes

Step 5: Switch off the heat or remove the pan from your stove and blend the ingredients with a hand blender for a smooth consistency

Step 6: Once blended, add contents of the can of lentils, cloves and fennel seeds to the dish and simmer for 15 minutes.

Remove the clove pieces if you’re not keen for a clove overload on your tongue, otherwise fish it out of your dish. Either way : )

Add salt and pepper to your taste buds delight. Enjoy !

Serve with a splash of thickened cream or coconut cream

* optional if not vegetarian * In a separate saucepan sauté the finely diced chicken thighs in olive oil/butter + salt and pepper and mix in at Step 6.

Sahtein xx Enjoy

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