"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!"
Lentil Soup with Pumpkin and Eggplant
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Prep time 10mins
Cook time 25mins
Serves or Makes: 4
Recipe Card
Soup
ingredients
- 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
ingredients
- 50 grams spinach
- 3 tablespoons toasted sunflower seeds
- 1 clove garlic
- 40 milliliters olive oil
- salt and black pepper to taste
Method
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!