Meatless Monday: Pumpkin and lentil soup

Pumpkins are in season right now. They are bursting with fibre and beta-carotene which the precursor of Vitamin A which helps protect your mucus membranes they are good for your eyes and your immune system. Many people throw away their pumpkins after Halloween but there is so much you can do with them.  You can even roast the seeds. Toss the seeds in a little oil- remove the husks before eating. Last week we made a vegan cottage pie with pumpkin mash.  This week we are making a supereasy, warming pumpkin and lentil soup.

Pumpkin and lentil soup

Serves 2 

You will need 

1 tbsp organic olive oil
1 onion, peeled and chopped
2 cloves garlic, peeled and crushed
120g brown lentils 
600g pumpkin (weight after peeling), diced
1 medium carrot, diced
1 tsp salt
1/2 tsp chilli flakes
1/2 can coconut milk
pumpkin seeds to garnish

Heat the oil and cook the onion for 3 minutes.  Add the garlic and chilli flakes and continue for a further minute.  Add the lentils, pumpkin, carrot, salt and 500ml water.  Bring to the boil and reduce heat to simmer for 25 minutes until the lentils are tender.  Blitz in a high speed blender and stir in the coconut milk.  Heat through and divide between bowls.  Serve topped with pumpkin seeds.

Serve with crusty bread


You might also like 'Jack O' Lantern Stew baked in a pumpkin'

'Vegan Thanksgiving Dessert'-

1 comment:

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    The meaning of this is that you literally kill fat by eating Coconut Fat (including coconut milk, coconut cream and coconut oil).

    These 3 researches from big medical magazines are sure to turn the conventional nutrition world upside down!


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