Spiced pumpkin and lentil soup
Serving-size are a important component of your diet. You should compare the sum of this food you commonly eat to the serving size recorded on the tag. Eating huge servings or portions can cause excess fat gain. Whether or not you're planning an elaborate menu or only planning in advance for tomorrow's Spiced pumpkin and lentil soup. This recipe comes in several years of playing in kitchen. I realize that adding a couple ingredients to a recipe provides depth into what exactly is usually dull. You may be looking for lighter foods to create along with your leftovers. Nice and gentle Spiced pumpkin and lentil soup ideal for post-vacation. The components in this recipe receive your tongue pounding, and are very waist-friendly when you want a'snack' following an active holiday. Using several ingredients as alternate options, this soup has been filled with a fall and spicy flavor that produces it tasty. The perfect Spiced pumpkin and lentil soup to warm you up on cold winter days. Fantastic for utilizing leftover. With all that occurs over a regular afternoon - long hours, sports and after school tasks - it really is understandable that smoking is the last thing that you would like to perform or need to think about once you get home. That is where you would like to come into drama with. Here, you're discovering fast and simple recipes that insure all your favorite dishes for example chicken supper recipes, ground beef recipes, and vegetarian dinner suggestions that will keep food interesting, yet straightforward. And as you have to meet the whole family, we've also included family-friendly Spiced pumpkin and lentil soup ideas that may meet so much as the pickiest modest ones.
How to make Spiced pumpkin and lentil soup
Yield = 4Prep time: 0:10
Cook time: 0:30
Total time: 0:40
Ingredients
- 2 teaspoons olive oil
- 1 large red onion, finely chopped
- 1 garlic clove, crushed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1kg butternut pumpkin, peeled, deseeded, roughly chopped
- 4 cups Massel chicken style liquid stock (see notes)
- 400g can brown lentils, drained, rinsed
- Naan bread, toasted, to serve
Method
- Step 1 Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook for 3 minutes, stirring, or until soft. Add cumin and coriander. Cook, stirring, for 1 minute. Add pumpkin. Cook, stirring, for 5 minutes.
- Step 2 Add stock and lentils. Mix well. Cover. Bring to the boil, stirring occasionally. Reduce heat to medium-low. Simmer, partially covered, for 20 minutes, stirring occasionally, or until pumpkin is tender.
- Step 3 Puree soup until smooth. Season with salt and pepper. Serve with toasted naan bread.
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