One-Pot Wonders

Lentil soup with pumpkin and eggplant

September 28, 2020
0 Ratings
Photo by Anna | Serving Dumplings
  • Prep time 10 minutes
  • Cook time 25 minutes
  • 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

What You'll Need
  • soup
  • 100 grams green lentils
  • 200 grams pumpkin, cut into cubes
  • 1 small eggplant, cut into cubes
  • 2 carrots, cut into cubes
  • 500 milliliters vegetable stock
  • 250 milliliters coconut milk
  • 2 tablespoons olive oil
  • salt and black pepper
  • spinach pesto
  • 50 grams spinach
  • 3 tablespoons toasted sunflower seeds
  • 1 clove garlic
  • 40 milliliters olive oil
  • salt and black pepper
  1. 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.
  2. Add coconut milk and spinach, season with salt and pepper and simmer for 5 minutes more.
  3. 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.
  4. Divide the soup among bowls, top with spinach pesto. Enjoy!

See what other Food52ers are saying.

0 Reviews