• EN
  • PL
  • NL
  • Facebook
  • Instagram
  • Pinterest

Search

Serving Dumplings

Weeknight Dinner Ideas for Everyone

  • Home
  • Cooking Club
    • Join The Club
    • Cooking Club Recipes
    • My Account
  • About
    • Stuff I Use
    • About me
    • workshops
  • Recipes
    • Cooking Club Recipes
    • 30 minutes
    • Pasta | Rice | Barley
    • One Pot
    • Meat | Poultry
    • Fish | Seafood
    • Vegetarian
    • Appetizers
    • Breakfast
    • Soup
    • Side Dishes
    • Bakery | Pastry | Sweets
    • Kid Friendly
    • Drinks
  • Cooking Videos
  • Converter
  • Contact
  • Log In
  • EN
  • PL
  • NL
Kids, Soup, Vegetarian  /  11.10.2016

Lentil soup with pumpkin and eggplant

by Anna Chwistek
Anna Chwistek
30 minutes
Servings serves 4

serving dumplings | lentil-soup-with-pumpkin-and-eggplant

My favorite soup with roasted vegetables and a hint of coconut, served with spinach pesto. It is a hearty, fulfilling soup with lentils, pumpkin, eggplant and spinach. Great flavors, so grab a bowl and spoon!

Ingredients

the soup

  • 100 g green lentils
  • 200 g pumpkin, cut into cubes
  • 1 small eggplant, cut into cubes
  • 2 carrots, cut into cubes
  • 100 g spinach, finely chopped
  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 500 ml vegetable stock
  • 300 ml tomato puree
  • 250 ml coconut milk
  • 2 tablespoons olive oil
  • salt and black pepper

the spinach pesto

  • 50 g spinach
  • 3 tablespoons sunflower seeds, roasted in a dry frying pan
  • 1 clove garlic
  • 40 ml olive oil
  • salt and black pepper

serving dumplings | lentil-soup-with-pumpkin-and-eggplant

Instructions

Heat the oil in a pot and sauté the onion and garlic for 5 minutes. Add pumpkin, eggplant and carrots, fry for 5 minutes until golden brown. Pour the broth and tomato puree and add the lentils. Bring to a boil. Simmer, covered, for 20 minutes.
Add coconut milk and spinach, season with salt and pepper and simmer for 5 minutes more.

Make the pesto: chop the spinach and crush together with garlic and sunflower seeds using a mortar. Combine with olive oil and season with salt and pepper.

Divide the soup among bowls, top with spinach pesto. Enjoy!

FeedFeed

And …IF YOU LOVE THESE RECIPES … please consider supporting my work for just the cost of a cup of coffee.

Buy Me A Coffee

Sign up for my NEWSLETTER to receive the latest recipes delivered straight to your inbox.

Tags

  • pumpkin
  • spinazie
  • vegan
  • vegan
  • vegetarian

Post navigation

Prev: Roasted sweet potatoes salad with fennel
Next: Walnut caramel cheesecake bites

Share your thoughts Cancel reply

Your email address will not be published. Required fields are marked *

Anna | Studio Kuchnia

Anna | Studio Kuchnia
eat. real food.
packed with flavor.
sometimes chocolate too.

Anna.

Follow me

  • Facebook
  • Instagram
  • Pinterest

If you love these recipes …

… please consider supporting my work for just the cost of a cup of coffee.

Buy me a coffee

Saveur Blog Awards Winner - Most Inspired Weeknight Dinners

Search

Popular

  • Eggplant and sun dried tomato pasta with ricotta
  • Whipped feta dip with spicy honey
  • ravioli in creamy parmesan sauce Ravioli in Creamy Parmesan Sauce
  • Creamy Garlic Shrimp Pasta
  • greek style spaghetti Greek Style Spaghetti
  • Home
  • About
  • Converter
  • Contact
  • Legal notice
  • Facebook
  • Instagram
  • Pinterest
Saveur Blog Awards Winner - Most Inspired Weeknight Dinners
  • Copyright © 2013 - 2022 Serving Dumplings
  • Website by CRAFTED