Pumpkin and Red Lentil Soup

Name: Pumpkin and Red Lentil Soup
Total time: 40 min
Yield: 4 servings
Ingredients: 1 kg Pumpkin; 200 g Dried red lentils; 200 g Brown onion; 200 g Carrots; 15 g Garlic; 1 ea Crusty bread loaf; 20 ml Olive oil; 2 tsp Ground cumin

Cheap, filling, and it freezes flat in bags.

Serves 4 40 min 15g proteinKid-friendly

veggievegandairy-freesouplegumesbudgetfreezer-friendly

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Ingredients

Pumpkin1 kg
Dried red lentils200 g
Brown onion200 g
Carrots200 g
Garlic15 g
Crusty bread loaf1 ea
Olive oil20 ml
Ground cumin2 tsp

Method

Peel and chop the pumpkin into 3cm pieces and roughly dice the onion and carrot.
Cook the onion and carrot in the oil in a large pot for 8 minutes until soft.
Add the garlic and cumin for 1 minute, then the pumpkin, rinsed lentils and 1.5 litres of water.
Simmer for 25 minutes until the pumpkin is collapsing and the lentils are soft.
Blend until smooth, season generously, and serve with the bread.