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!