Pumpkin & Red Lentil Soup

2 Tbs coconut oil 2 onions, finely chopped 2 cloves garlic, minced 1 kg butternut pumpkin, chopped 700g sweet potato, chopped 2L veg stock 1 C dried red lentils 4 Tbs unhulled tahini 1.

Heat the oil in a large soup pot and add the onions. Cook for a couple of minutes, until the onion is soft. Add the garlic. Reduce the heat to medium and add the pumpkin and sweet potato. Cook for 8- 10 minutes, stirring occasionally. Add the vegetable stock and increase the heat to high. Bring to the boil, then reduce heat to low and simmer for 10 minutes. Add the lentils and cook until soft – approx 8-10 mins. Add the tahini and blend using a hand-held stick blender until smooth.

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Garnish with fresh parsley or coriander leaves if desired.

Makes a nice big pot. Enough to feed 8 and have leftovers!

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