PUMPKIN LENTIL SOUP (vegan)

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This kind of weather makes me crave cosy dishes. Up until few years ago, I really only used pumpkin for Christmas recipes, but these days I add it to a lot of my recipes. I love the sweet taste of it but you can make it savory or spicy as well.

Fall is here so I have for you a recipe that’s definitely worth a try! 

PREPTIME 40 minutes

PORTION 6 persons

INGREDIENTS

  • 400 grams pumpkin in cubes
  • 1 red onion
  • 2 gloves garlic
  • 200 grams red lentils
  • 2 vegetable broth cubes
  • 2 liters of water
  • 2 tbsp massala spices
  • 1 tbsp ground ginger
  • 3 tbsp olive oil
  • Pepper & salt
  • Optional: coconut milk & coriander. 

METHOD

  1. Fry chopped onion in a saucepan over medium high heat until translucent.   
  2. Cut garlic in little pieces and add it to the onions. Cook for 1 minute.
  3. Add massala, ground ginger salt and pepper.
  4. Now you can add pumpkin, lentils and a little bit of extra olive oil. Stir to combine everything with the spices.
  5. Add 2 liters of water and vegetable cubes, bring to a boil and reduce heat: gently boil, covered for 25 minutes.
  6. When the pumpkin is soft, turn off the heat blend until smooth. 
  7. Serve in bowls with coconut milk and fresh coriander.

 

Easy as that!

 I really love fall and winter recipes. It gives me the cosy feeling of the holidays. Do you love fall as much as I do? Let me know in the comments below. 

xx

Len

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ABOUT ME

Hi there! My name is Lenna. I’m a dutch Nutrition & Dietetics student, recipe developer and a lover of real, simple and balanced food.

Currently, I’m in recovery from an eating disorder and I have this blog to show the world there’s always a way out. My goal is to inspire others with my story and recipes and to give support to create a healthy relationship with food. Thanks for stopping by, I hope inspire you in one way or another! LET’S SPREAD THE LOVE FOR FOOD!

xx Lenna

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