Anti-inflammatory

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Red lentil, pumpkin and tomato soup

by anna on September 26, 2019 Comments Off on Red lentil, pumpkin and tomato soup

Recipe from www.healthyfoodguide.com.au

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Red lentil, pumpkin and tomato soup
Red lentil soup
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Servings
Ingredients
Servings
Ingredients
Red lentil soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat oil in a large saucepan over medium heat. Add onion and cook for 5 minutes, or until soft. Add garlic, carrot, pumpkin, lentils, stock, 2 cups water and tomatoes.
  2. Bring to the boil, reduce heat and simmer, covered, for 30 minutes or until pumpkin is very tender.
  3. Remove from heat and puree using a stick blender.
  4. Meanwhile, toast bread and top with sliced avocado. Sprinkle soup with parsley, dollop with yoghurt and serve with avocado toast.
Recipe Notes

Add more water if necessary to make the soup the perfect thickness for you.

The soup thickens a little if made in advance.

This meal can also be cooked for 6-10 hours in a slow-cooker.

Freezes well for one month.

Make it gluten free: Use gluten-free stock and serve with gluten-free bread.

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annaRed lentil, pumpkin and tomato soup