Lentil Soup with Pumpkin and Eggplant

"A true favorite, soup with roasted vegetables and a hint of coconut, served with spinach pesto. It is a hearty, fulfilling soup with lentils, pumpkin, eggplant and spinach. Great flavors, so grab a bowl and spoon!"
-- @anna_s_table
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  • Recipe Card
Prep time 10mins
Cook time 25mins
Serves or Makes: 4

Recipe Card



  • 100 grams green lentils
  • 200 grams pumpkin, cut into cubes
  • 1 small eggplant, cut into cubes
  • 2 carrots, cut into cubes
  • 100 grams spinach, finely chopped
  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 500 milliliters vegetable stock
  • 300 milliliters tomato purée
  • 250 milliliters coconut milk
  • 2 tbsp olive oil
  • salt and black pepper

Spinach Pesto


  • 50 grams spinach
  • 3 tablespoons toasted sunflower seeds
  • 1 clove garlic
  • 40 milliliters olive oil
  • salt and black pepper to taste


  • Step 1

    Heat the oil in a pot and sauté the onion and garlic for 5 minutes. Add pumpkin, eggplant and carrots, fry for 5 minutes until golden brown. Pour the broth and tomato puree and add the lentils. Bring to a boil. Simmer, covered, for 20 minutes.

  • Step 2

    Add coconut milk and spinach, season with salt and pepper and simmer for 5 minutes more.

  • Step 3

    Make the pesto: chop the spinach and crush together with garlic and sunflower seeds using a mortar. Combine with olive oil and season with salt and pepper.

  • Step 4

    Divide the soup among bowls, top with spinach pesto. Enjoy!

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