moroccan butternut and red lentil soup

DifficultyBeginnerCategory, Yields6 Servings

This winter warmer is best served hot, topped with chickpeas, crumbled feta and a drizzle of pumpkin seed pesto. Grill your chickpeas to add an extra crunch. Serve with sourdough or rye bread.

Prep Time15 minsCook Time45 minsTotal Time1 hr
 1 tbsp olive oil
 1 onion, roughly chopped
 2 garlic cloves, crushed
 1 tsp ginger, grated
 1 tsp turmeric
 1 tsp cumin, ground
 1 tsp cinnamon, ground
 1 red chilli, chopped
 3 cups butternut, peeled and cubed
 ½ cup red split lentils, rinsed well
 410 g tin diced tomato
 3 medium carrots, peeled and chopped
 5 cups vegetable stock
 herb salt
 ground black pepper
Garnish
 ½ cup cooked chickpeas
 ½ cup danish feta
 ¼ cup pumpkin seeds
 pumpkin seed pesto
1

Heat a large saucepan with olive oil

2

Sauté onion, garlic and ginger and sprinkle in the spices. Sauté until spices become fragrant

3

Add chilli, butternut, lentils, tomatoes, carrots and stock

4

Cook until vegetables are soft (+-40 minutes)

5

Blend and season to taste

Serving
6

Add chickpeas, crumbled danish feta, pumpkin seeds and a drizzle of pumpkin seed pesto

7

Serve with sourdough or rye bread

 

Ingredients

 1 tbsp olive oil
 1 onion, roughly chopped
 2 garlic cloves, crushed
 1 tsp ginger, grated
 1 tsp turmeric
 1 tsp cumin, ground
 1 tsp cinnamon, ground
 1 red chilli, chopped
 3 cups butternut, peeled and cubed
 ½ cup red split lentils, rinsed well
 410 g tin diced tomato
 3 medium carrots, peeled and chopped
 5 cups vegetable stock
 herb salt
 ground black pepper
Garnish
 ½ cup cooked chickpeas
 ½ cup danish feta
 ¼ cup pumpkin seeds
 pumpkin seed pesto

Directions

1

Heat a large saucepan with olive oil

2

Sauté onion, garlic and ginger and sprinkle in the spices. Sauté until spices become fragrant

3

Add chilli, butternut, lentils, tomatoes, carrots and stock

4

Cook until vegetables are soft (+-40 minutes)

5

Blend and season to taste

Serving
6

Add chickpeas, crumbled danish feta, pumpkin seeds and a drizzle of pumpkin seed pesto

7

Serve with sourdough or rye bread

moroccan butternut and red lentil soup

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