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 on a dry frying pan
- 1 clove garlic
- 40 ml olive oil
- salt and black pepper
Instructions
Heat the oil in a pot and saute the onion and garlic for 5 minutes. Add the pumpkin, eggplant and carrots, bake for 5 minutes until golden brown. Pour the broth and tomato puree, add the lentils, bring to a boil, turn lower and simmer, covered, for 20 minutes.
Then add the coconut milk and spinach, season with salt and pepper and cook for 5 minutes more. Make the pesto; chop the spinach and crush together with the garlic and sunflower seeds using a mortar. Combine with olive oil and season with salt and pepper. Enjoy!
