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Pumpkin Lentil soup
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.
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
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