This is a wonderful warm soup using lentils as a base, paired with pumpkin. If you don't have pumpkin, you can substitute carrots, squash, or even potatoes for a slightly different version.

Ingredients:

3/4 cup red lentils, rinsed thoroughly

2 cm piece of fresh ginger, peeled and grated

Pinch of dried turmeric and coriander

(omit if sensitive to smell)

1 cup pumpkin, finely chopped

1-2 tablespoons olive oil

2 tablespoons tomato paste (omit if avoiding acid)

1/2 can of coconut milk

1/2 lemon, squeezed (omit if avoiding acid)

Fresh coriander, finely chopped

1-2 teaspoons salt, pepper to taste

3 cups water or vegetable broth 

 

Method:

Pour olive oil into a large heavy-based saucepan. Add the turmeric and coriander. Add the pumpkin and stir well, then add tomato paste, salt and stir again.  Cook on low heat for 5 minutes. Add the red lentils and pour in water (or vegetable broth) until all the ingredients are covered. Simmer for about 20 minutes, stirring and adding more water if necessary. Blend the soup ingredients in a blender, add coconut milk and fresh coriander.  This makes about 8 cups.