Red Lentils and Pumpkin Soup
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| Serves | 6 |
| Dietary | Gluten Free, Vegan, Vegetarian |
| Meal type | Soup |
| Misc | Serve Hot |
A spicy and filling soup with sweet pumpkin and nutty red lentils.
Ingredients
- 1/2 tablespoon Coconut oil or vegetable oil
- 1 Onion (finally chopped)
- 2 tablespoons Red curry paste
- 1/2 teaspoon Tumeric
- 1 teaspoon Coriander
- 1 tablespoon Grated ginger
- 2 cloves Garlic
- 2 cups Red lentils
- 1 cup Passata
- 1 cup Pumpkin Puree
- 1 tin Coconut milk (I used light)
- 5 cups Water or veggie stock
- 1 tablespoon Sriracha sauce
- Coriander to garnish
Note
If you do not have pumpkin puree, simply omit and replace with the same amount of passata sauce.
Directions
| Gently fry the onion in the coconut oil until soften. Add the red curry paste and stir for a minute. Add the numeric, coriander, ginger and garlic and stir for another minute or so | |
| Add the the lentils, passata, pumpkin puree and stock and bring to a boil. Cover and lower the heat and let simmer for 25 minutes or until the lentils are cooked. Stir from time to time to make sure the bottom of the pan doesn't catch. Add the Sriracha sauce ( add more or less according to your taste buds). | |
| Serve with coriander. Taste even nicer the next day. | |