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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!

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Tags

  • pumpkin
  • spinazie
  • vegan
  • vegan
  • vegetarian

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Anna | Studio Kuchnia

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

Anna.

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