Saturday, 2 June 2012

Gluten-Free Pumpkin and Lentil Soup

This one is easy to cook, and freezable. This amount serves about 4-6 good serves. It's gluten-free, lactose-free, and vegan-friendly. The ingredients are low-fat and low-GI. Best of all, it's a great dinner for a cold, rainy day!

Pumpkin and fresh herbs straight from the garden
add colour and flavour to this soup.
1 kg diced pumpkin
1/2 cup red lentils, washed
1/2 large onion
2 teaspoons prepared curry paste
2 teaspoons vegetable stock powder
A big bunch of Italian parsley
A big bunch of chives

Water, as required.

  1. Place ingredients in large saucepan.
  2. Add water to cover.
  3. Bring to boil, cover and simmer until pumpkin is soft (will vary depending on how large you cut the pumpkin.)
  4. Mash or puree.
  5. Add water until soup reaches your preferred consistency. 
  6. Bring to the boil again, stir and serve.
  7. If soup is thinner than you'd like, leave the lid off and boil, to reduce the liquid.
  8. (It stops it being vegan-friendly, but I serve mine garnished with a tiny drizzle of low-fat lactose-free cream, and a shave of parmesan cheese.)

1 comment:

  1. Wow, looks cool, I've never ever eaten such thing!


Thanks for being part of the conversation.

Your comment will be visible after moderation.