Slow-Cooked Pumpkin & Lentil Soup
Slow-Cooked Pumpkin & Lentil Soup
This nourishing soup will provide you with your daily dose of beta-carotene, which converts into vitamin A in the body to support eye health and good vision. Beta-carotene also has anti-inflammatory properties and assists with healthy immune function.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- ½ tsp ground cumin
- ½ tsp ground turmeric
- Pinch chilli flakes
- 2 tbsp olive oil
- 500g carrots, diced
- 500g pumpkin, diced
- ¾ cup red lentils
- 1L vegetable stock
- ½ cup coconut milk
- 1 onion, finely chop
- 3 cloves garlic, minced
- Pinch sea salt & pepper
Method
- Sauté onion and garlic in a frying pan with some olive oil over medium heat.
- Add carrots, lentils and pumpkin and toss.
- Add coconut milk and spices and combine.
- Pour into your slow cooker and add the rest of the ingredients. Cook on high for 3 hours.
- Whiz your soup with a stick blender until you have a smooth consistency.
- Delicious topped with a spoonful of pesto and seeds, or some Greek yoghurt and fresh herbs. Or top with some quinoa for an extra protein and fibre boost.
- Serve with crusty bread.
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