Pumpkin and Red Lentil Soup
Cheap, filling, and it freezes flat in bags.
Serves 4 40 min 15g proteinKid-friendly
VegetarianVeganDairy freeSoupLegumesBudgetFreezer friendly
Plan it this weekIngredients
- Pumpkin1 kg
- Dried red lentils200 g
- Brown onion200 g
- Carrots200 g
- Garlic15 g
- Crusty bread loaf1 ea
- Olive oil20 ml
- Ground cumin4 g
Method
- Peel and chop the pumpkin into 3cm pieces and roughly dice the onion and carrot.
- Cook the onion and carrot in the oil in a large pot for 8 minutes until soft.
- Add the garlic and cumin for 1 minute, then the pumpkin, rinsed lentils and 1.5 litres of water.
- Simmer for 25 minutes until the pumpkin is collapsing and the lentils are soft.
- Blend until smooth, season generously, and serve with the bread.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Gluten-free
- 500 g Gluten-free bread instead of Crusty bread loaf
Swaps are suggestions — check labels if you are cooking for an allergy.
What it costs, and where to buy it
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Not priced
- Pumpkin · 1 kg
- Dried red lentils · 200 g
- Brown onion · 200 g
- Carrots · 200 g
- Garlic · 15 g
- Crusty bread loaf · 1 item
- Olive oil · 20 ml
- Ground cumin · 4 g