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
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!
