Pumpkin and Lentil Soup

Ingredients

  • cilantro, to garnish
  • chopped parsley or
  • crouton, to garnish
  • vegetable stock
  • 4 ¾ cups
  • vegetable stock
  • 4 ¾ cups
  • + 28 more ingredients
    • red lentil, washed
    • 1/3 lb
    • red lentil, washed
    • 1/3 lb
    • potato, peeled and cubed
    • 1 medium
    • potato, peeled and cubed
    • 1 medium
    • pumpkin, cubed
    • 1 lb
    • pumpkin, cubed
    • 1 lb
    • ground coriander
    • 1 teaspoon
    • ground coriander
    • 1 teaspoon
    • ground cumin
    • 1 teaspoon
    • ground cumin
    • 1 teaspoon
    • onion, chopped
    • 1 medium
    • onion, chopped
    • 1 medium
    • sunflower oil
    • 2 tablespoons
    • sunflower oil
    • 2 tablespoons

1 In a large heavy based soup pot, heat the oil and fry the onions till soft over a low-medium heat. 2 Stir in the spices and fry for another 1-2 minutes. 3 Add the pumpkin, potato, lentils and stock. 4 Bring to the boil, cover and simmer for half an hour. Stirr occasionally. 5 Puree the soup...

View full recipe at SpringPad

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