Rustic Carrot, Pumpkin & Lentil Soup |
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Prep Time: 10 Minutes Cook Time: 80 Minutes |
Ready In: 90 Minutes Servings: 12 |
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It makes a delicious winter / autumn hearty soup. Gluten Free as well. Suitable for freezing. Ingredients:
1 onion, chopped |
1 cup red lentil, rinsed |
1/2 pumpkin, butter cup |
4 carrots, sliced thinly |
1 celery rib, chopped |
1 teaspoon ginger |
1 teaspoon garlic, minced |
1 1/2 liters vegetable stock, gluten free |
salt and pepper, to taste |
Directions:
1. Peel and deseed the pumpkin, chop into medium sized pieces.
2. Heat a pan and add the olive oil. Saute onions until translucent.
3. Add the ginger, garlic, carrot and celery. Saute for a minute or two until the aromas of the garlic and ginger are wafting beneath your nose.
4. Add the lentils, pumpkin and stock to cover and simmer for approximately 1 - 1 1/2 hours or until the soup is a thick consistency and the vegetables are soft. Season to taste.
5. Can be blended if preferred or leave chucky. Serve with gluten free bread.
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