Pumpkin lentil turmeric and ginger soup
Lentils are an easier legume to digest than beans so are ideal when building up immunity and gut health.
2 tspns extra virgin olive oil
2 brown onions chopped
1 teaspoon turmeric ideally fresh grated
1 tspn cumin
1 good knob ginger grated
6 cups of vegetable stock
1 cup brown/green or red lentils
750g jap pumpkin peeled & chopped
Fresh coriander leaves chopped for garnish
Rinse lentils and add to large pot with pumpkin pieces, onion, ginger turmeric & other spices.
Add stock and bring to boil then simmer covered for 20-30 mins until lentils and pumpkin are tender.
Allow to cool a little and if lots of liquid remove some and reserve. Using a stick blender, blend until smooth and add reserved liquid back in to achieve the desired consistency.
Squeeze in lime juice when serving and mix into soup to boost the flavour.
Serve sprinkled with chopped nuts and seeds or coriander leaves
For a milder flavour, stir in some coconut or almond milk into bowl.
Great post 😁