Pumpkin soup makes a great meal but sometimes you need load of bread to fill you up! In this recipe we add red lentils to bulk it up a bit. They also give it a lovely creamy consistency.
Red lentils are packed with fibre that helps lower cholesterol and also keeps you ‘regular’. The combination of the fibre and protein in lentils, means that you are going to be fuller for longer. They help keep you blood sugar balanced, so no afternoon energy crash! Plus they are rich in B vitamins and iron. This tiny nutritional giant is going to fill you up – not out!
1 tbs of olive oil
2 cloves of garlic
1 tsp ground cumin
1 cup of dried red lentils
1.5ltr of chicken or vegetable stock
Natural yoghurt & coriander to serve
- Heat oil in large saucepan – sauté onion and garlic until soft. Add cumin stirring for 3 mins or until fragrant.
- Add lentils, pumpkin and stock. Stir until well combined and bring to boil. Reduce to a simmer and cook covered for about 25 mins – stirring frequently until lentils and pumpkin are soft.
- Blend with stick mixer for smooth soup. Or leave it chunky if you prefer.
- Serve with a dollop of natural yoghurt & coriander