Spicy lentil soup with pumpkin
Seasonal Vegan, Vegetarian, Gluten free, Dairy free, Egg free recipe
October can be cold too and this soup is a good way to warm up and also to use up the pumpkin!
Serve it with your homemade chutney made in September.
Put all the cut and chopped vegetables into boiling water and simmer uncovered for around 30 minutes. Stir in the spices and sugar and simmer for a further 15 minutes (or until the lentils are soft).
To make the Tarka (not the otter!)
Heat the vegetable oil into a frying pan and fry the onion with the seeds until the onion has softened. Stir in with the vegetable/lentil dish.
You can add around 1tbsp of Engevita per portion to make it even more nutritious. Engevita is rich in B-vitamins.
Serve with brown rice or if you made the chutney from last’s newsletter, that will go particularly well with this dish.
Special DietsWhen using the ingredients listed, this recipe is suitable for the following diets:
• Gluten free
• Dairy free
• Egg free
Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.
- 1ltr water
- 1 onion, chopped
- 1 carrot, chopped in chunks
- ½ pumpkin or butternut squash, peeled and cut
- 1 tomato
- 100g red lentils
- 1 tbsp Garam masala
- Ground turmeric to taste
- 1 tsp sugar
- Brown Rice to serve
- Engevita to taste
- For the Tarka:
- 1 tsp black mustard seeds
- Vegetable oil
- 1 ½ tsp fenugreek seeds
- 1 onion, finely chopped
Please Note: May still contain traces of gluten, egg and dairy or other allergens.
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