Rustic Carrot Pumpkin Lentil Soup Food
RUSTIC CARROT, PUMPKIN & LENTIL SOUP
I found this recipe on another website, but can't remember where. It makes a delicious winter / autumn hearty soup. Gluten Free as well. Suitable for freezing.
Provided by Kiwi Kathy
Categories Vegetable
Time 1h40m
Yield 8 , 8 serving(s)
Number Of Ingredients 9
Steps:
- Peel and deseed the pumpkin, chop into medium sized pieces.
- Heat a pan and add the olive oil. Saute onions until translucent.
- Add the ginger, garlic, carrot and celery. Saute for a minute or two until the aromas of the garlic and ginger are wafting beneath your nose.
- Add the lentils, pumpkin and stock to cover and simmer for approximately 1 - 1 1/2 hours or until the soup is a thick consistency and the vegetables are soft. Season to taste.
- Can be blended if preferred or leave chucky. Serve with gluten free bread.
Nutrition Facts : Calories 102.9, Fat 0.6, SaturatedFat 0.1, Sodium 27.4, Carbohydrate 18.8, Fiber 3.8, Sugar 2.1, Protein 6.5
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