Red lentil and pumpkin soup

Description

Ingredients

Steps

1. 1/6

   5 minutes

   10 minutes

   Heat a large pot with the olive oil on medium low heat and add the onion. Cook for 5 mins and add the minced garlic and cook a further 2 mins.

   • 2 tbsp olive oil
   • 1 onion
   • 3 garlic cloves

2. 2/6

   Season with the ginger, peppers, cumin and salt and cook for another 2-3 mins allowing the spices to coat the onion and garlic.

   • 1 tsp grated ginger
   • 1 tsp red pepper flakes
   • 1 tsp cumin
   • 1 tsp smoky red pepper

3. 3/6

   10 minutes

   Add the pumpkin, lentils and water with the stock cubes and bring to a boil, reducing the heat to low afterwards.

   • 800 g pumpkin (peeled and chopped in cubes)
   • 175 g red lentils
   • 1.5 L water
   • 2 vegetable stock cubes

4. 4/6

   20 minutes

   Simmer partially covered for 15-20 mins or until cooked.

5. 5/6

   15 minutes

   Allow the soup to cool for 15 mins and then blend in two batches, adding the mustard to taste.

   • 2 tbsp mustard

6. 6/6

   Heat the soup for about 5 mins or until desired warmth and season with salt and pepper. Serve with bacon and croutons and a dash of olive oil.

   • 2 tbsp olive oil
   • salt to taste
   • pepper to taste
   • Bacon to taste
   • Croutons to taste

Reviews