ROOT VEGETABLE & RED LENTIL SOUP
SERVES 8 HANDS-ON TIME 10 MINUTES COOK TIME 60 MINUTES ¾ cup red lentils
1 onion, peeled and quartered
300g pumpkin, peeled and diced into 2cm pieces 1 sweet potato, peeled and diced into 2cm pieces 2 carrots, diced into 2cm pieces
1 teaspoon ground cumin
1 teaspoon ground coriander
2 heaped tablespoons stock powder or
2 chicken-style stock cubes
200ml coconut milk yoghurt (plain or coconut), to serve small handful coriander leaves, to serve
8 slices sourdough toast, to serve
1. Cover the lentils with fresh water and allow to soak for at least 30 minutes.
2. Preheat the oven to 200°C. Line a baking tray with baking paper and add the onion, pumpkin, sweet potato and carrot. Drizzle with 1 tablespoon olive oil, add the spices and turn the vegies over so they’re well coated. Spread around the tray so they’re in a single layer, season with salt and pepper and then bake for 20–30 minutes, or until they’re just starting to turn golden brown.
3. Drain and rinse the lentils and then put them in a large saucepan along with the roast vegetables and enough water to cover everything by 2–3cm. Add stock powder or stock cubes and the coconut milk and stir well. Bring to the boil over mediumhigh heat and then reduce the heat to a simmer and cover with the lid. Cook for 30 minutes.
4. Once cooked, you can use an immersion blender or place the soup in a food processor in batches after cooling slightly, making sure to have an opening at the top to allow the heat to escape. Pulse the mixture for a chunkier consistency or purée for longer if you prefer a thinner soup.
Enjoy served with a dollop of yoghurt, a scatter of coriander leaves and a slice of sourdough toast.
NUTRITION (per serve) 1065kJ/255cal. Protein 11.5g.
E Carbs 37.6g. Sat fat 1.1g. Fibre 6.4g. Sodium 208mg