Love a good pumpkin soup and this one is extra hearty and grounding with the red lentils, makes the perfect lunch or light dinner paired with a big salad. It’s very nutritionally balanced with the good fats from the seed and nut crunch, the complex carbs & protein from the lentils and the vitamin packed squash.
Serves four
Ingredients: (preferably organic)
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 garlic clove, minced
- 1 tsp Harissa paste
- 1 butternut squash, peeled and diced
- 1 cup red lentils
- 4-6 cups vegetable broth
- pink Himalyan salt, to taste
- black pepper, to taste
- 1 small bunch coriander, leaves chopped, plus extra to serve
- coconut yogurt, for garnish
- ½ lemon, for garnish
Superfood Crunch
- ½ cup pumpkin seeds
- ½ cup sunflower seeds
- ½ cup sesame seeds
- ½ cup almond slivers
- ½ cup flax seeds
- tbsp coconut oil, melted
- 2 tbsp tamari
- 2 tbsp maple syrup
- ½ tsp cumin
- ½ tap chili flakes
Directions:
01. In a large pot, heat up olive oil and add the garlic and onion, fry on medium heat until translucent. Add Harissa paste and lentils, mix and sauté for another two minutes. Lastly, add the butternut squash and broth and simmer everything for about 20 minutes, adding more broth as needed.
02. Make the superfood crunch: Pre-heat the oven to 180 degrees. Place all ingredients in a bowl and mix to combine. On a parchment lined baking sheet, spread out he seed mixture and bake for 10-15 minutes until golden.
03. Purée the soup in your blender and add back to pot, season with pink salt, black pepper and more Harissa paste if needed.
04. Arrange in bowls, top with coconut yogurt, a bit of lemon juice, coriander and superfood crunch.
