Wellness Expert and JSHealth Vitamins Founder, Jessica Sepel shares a delicious nourishing and healthy Pumpkin and Lentil Soup recipe.
Simply delicious, this warming soup proves you don’t need complicated ingredients to make a truly flavorsome dish. Pumpkins are bursting with beta-carotene, whilst the lentils provide a good source of fibre and protein. Top with dukkah and serve with crunchy toasted sourdough (or bread of choice) to complete this rustic meal.
Ingredients (serves 4)
2 tbsp extra virgin olive oil
1 brown onion, diced
2 cloves garlic, sliced
¼ (750g) kent/jap pumpkin, skin removed & chopped into chunks
1 cup red spilt lentils, rinsed and picked
4 cups vegetable stock
To serve
4 tbsp dukkah
4 slices sourdough, or bread of choice
Method
Heat the olive oil in a large saucepan or crockpot over a medium heat.
Add the onion and garlic cloves and sauté for 4-5 minutes or until the onion has softened.
Add the pumpkin, red split lentils and vegetable stock. Season with black pepper. Bring to a boil and then reduce the heat to a simmer. Simmer for 20 minutes or until the pumpkin is cooked through and soft.
Remove from the heat and blend using a stick blender. You can also blend the soup in a food processor once cooled.
Ladle into serving bowls and top with a drizzle of extra virgin olive oil and a sprinkle of dukkah. Serve with toasted sourdough or bread of choice. Enjoy!
Wellness Expert and JSHealth Vitamins Founder, Jessica Sepel shares a delicious nourishing and healthy Pumpkin and Lentil Soup recipe.
Simply delicious, this warming soup proves you don’t need complicated ingredients to make a truly flavorsome dish. Pumpkins are bursting with beta-carotene, whilst the lentils provide a good source of fibre and protein. Top with dukkah and serve with crunchy toasted sourdough (or bread of choice) to complete this rustic meal.
Ingredients (serves 4)
2 tbsp extra virgin olive oil
1 brown onion, diced
2 cloves garlic, sliced
¼ (750g) kent/jap pumpkin, skin removed & chopped into chunks
1 cup red spilt lentils, rinsed and picked
4 cups vegetable stock
To serve
4 tbsp dukkah
4 slices sourdough, or bread of choice
Method
Heat the olive oil in a large saucepan or crockpot over a medium heat.
Add the onion and garlic cloves and sauté for 4-5 minutes or until the onion has softened.
Add the pumpkin, red split lentils and vegetable stock. Season with black pepper. Bring to a boil and then reduce the heat to a simmer. Simmer for 20 minutes or until the pumpkin is cooked through and soft.
Remove from the heat and blend using a stick blender. You can also blend the soup in a food processor once cooled.
Ladle into serving bowls and top with a drizzle of extra virgin olive oil and a sprinkle of dukkah. Serve with toasted sourdough or bread of choice. Enjoy!
Save the recipe card below!
Share this:
Like this: