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Prep time
10 minutes
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Cook time
25 minutes
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Serves
4
Author Notes
A real 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! —Anna Chwistek | Serving Dumplings
Ingredients
- soup
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100 grams
green lentils
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200 grams
pumpkin, cut into cubes
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1
small eggplant, cut into cubes
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2
carrots, cut into cubes
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500 milliliters
vegetable stock
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250 milliliters
coconut milk
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2 tablespoons
olive oil
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salt and black pepper
- spinach pesto
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50 grams
spinach
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3 tablespoons
toasted sunflower seeds
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1
clove garlic
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40 milliliters
olive oil
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salt and black pepper
Directions
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Heat the oil in a pot and sauté the onion and garlic for 5 minutes. Add pumpkin, eggplant and carrots, fry for 5 minutes until golden brown. Pour the broth and tomato puree and add the lentils. Bring to a boil. Simmer, covered, for 20 minutes.
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Add coconut milk and spinach, season with salt and pepper and simmer for 5 minutes more.
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Make the pesto: chop the spinach and crush together with garlic and sunflower seeds using a mortar. Combine with olive oil and season with salt and pepper.
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Divide the soup among bowls, top with spinach pesto. Enjoy!
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