Pumpkin & Red Lentil Soup. Perfect to stave of the scary hunger fangs – whoops – pangs!
2 tbsp olive oil, plus extra for drizzling 1 onion, coarsely chopped
2 garlic cloves, finely chopped
1⁄2 tsp chilli powder
pinch ground nutmeg
1 bay leaf
4 fresh lemon thyme sprigs, leaves picked, plus extra to garnish
1.2kg pumpkin, peeled, deseeded and cut into 3cm cubes (you can use butternut squash)
200g dried red lentils, rinsed
1 litre reduced-salt vegetable stock
4–6 tbsp each low-fat Greek yogurt and toasted pumpkin seeds, to serve
- Heat the 2tbsp oil in a large, heavy-based, lidded saucepan over a medium heat. Add the onion and cook for 3 min or until slightly softened. Add the garlic, chilli, nutmeg, bay leaf and thyme, then cook for a further 2 min.
- Add the pumpkin, lentils, stock and 500ml water, and season with ground black pepper. Bring to the boil, then reduce the heat to a simmer and cover with the lid. Cook for 30 min or until the pumpkin and lentils are tender. Remove the saucepan from the heat.
- Blend the soup until smooth, adding more water to thin it if necessary. Spoon into bowls, then serve topped with the Greek yogurt, toasted pumpkin seeds, a grind of black pepper, a drizzle of olive oil and extra thyme sprigs.
IMPROVE YOUR HEALTH, HAPPINESS & WELLBEING
AND LOSE WEIGHT AS A EASY TO ACHIEVE SIDE EFFECT
For our Pre-Christmas
WEIGHT LOSS CHALLENGE
Join Now to receive your FREE copy of Beelicious, Recipes & Wellness Journal