A little more than a week ago, I picked a recipe that best described Autumn to me. And it seems, after a cold day out kicking fallen leaves, the one thing I crave is a hot bowl of soup. Something uncomplicated, healthy and wholesome. Red lentils are incredibly robust and makes soup taste out of this world. The recipe is featured on Food& as well as a little Autumn poem.
Food& is a new online platform that features "talented individuals, creatives, cooks and makers to collaborate and share their skills and stories with the world." And I can't get enough of it!
Food& is a new online platform that features "talented individuals, creatives, cooks and makers to collaborate and share their skills and stories with the world." And I can't get enough of it!
Spicy Lentil and Pumpkin Soup
Ingredients:
2 cups of red lentils
100g of pumpkin
2 medium shallots, finely sliced
3 cloves of garlic, sliced
1 small leek, sliced
2 tomatoes
1 cinnamon stick
2 spoons of Parsley, finely chopped
Water
Extra virgin olive oil
Salt & pepper
In a large pan over a medium heat, soften garlic, shallots and leek with a drizzle of olive oil. Add the lentils, pumpkin and cinnamon stick, stir until coated. Add water and tomatoes, simmer until lentils have broken down into a rough pulp.
Place two ladles of lentils, whole tomatoes and pumpkin pieces in a cup and blitz until smooth. Return to pot and simmer for a further 10 minutes. Add chopped parsley once the pot was been switched off. Season and drizzle with extra virgin olive oil. Serve hot with a sprinkling of pumpkin seeds.
Ingredients:
2 cups of red lentils
100g of pumpkin
2 medium shallots, finely sliced
3 cloves of garlic, sliced
1 small leek, sliced
2 tomatoes
1 cinnamon stick
2 spoons of Parsley, finely chopped
Water
Extra virgin olive oil
Salt & pepper
In a large pan over a medium heat, soften garlic, shallots and leek with a drizzle of olive oil. Add the lentils, pumpkin and cinnamon stick, stir until coated. Add water and tomatoes, simmer until lentils have broken down into a rough pulp.
Place two ladles of lentils, whole tomatoes and pumpkin pieces in a cup and blitz until smooth. Return to pot and simmer for a further 10 minutes. Add chopped parsley once the pot was been switched off. Season and drizzle with extra virgin olive oil. Serve hot with a sprinkling of pumpkin seeds.
