800g pumpkin, cut into chunks
4 medium carrots, cut into chunks
1 onion, diced
1 leek, sliced
2 bay leaves
2 cloves garlic
2 tsp ground cumin
2 tsp grated ginger
1/2 tsp chilli flakes (more to taste)
1 tsp ground coriander
1 cup red lentils
1L vegetable, or chicken stock
1/4 small lemon
2 Tbs olive oil
Salt and pepper to taste
Greek yoghurt and fresh coriander to serve
Cut pumpkin into smaller pieces, spray with olive oil and roast in the oven at 180 C for 25 minutes until cooked. Remove from oven and peel off skin.
Gently stir fry the leek, onion, garlic and ginger in one tablespoon of olive oil, until onion is translucent. Add dry spices and bay leaves and heat through – stirring constantly.
Add carrot chunks, roast pumpkin, lentils (remember to rinse first) – stir through and add stock.
Stock should cover contents, so add more if necessary.
Bring to the boil, add quarter of lemon, salt and pepper to taste.
Simmer for 25 minutes until lentils are cooked, stirring occasionally. Take off heat and allow to cool.
Remove lemon and bay leaves, before blending soup for a smooth texture.
Stir in a tablespoon of Greek yoghurt, sprinkle with chopped coriander and chilli flakes.
Photo Credits: Alimentary