Powerhouse Lentil & Pumpkin Soup
Nothing quite beats a hearty soup on a cold day. This one is simple to put together and truly satisfies.
Ghee is clarified butter, meaning that all the milk solids have been removed, leaving behind a highly nourishing fat.
Lentils are a fabulous source of protein, which keeps us nice and full.
Turmeric is one of Nature’s wonder-foods – it is a potent anti-inflammatory and gives the soup a beautiful intense colour.
Nigella seed (sometimes referred to as black cumin) has been shown to help achieve stable blood sugar levels.
Ginger and chili are fantastic circulatory stimulants, ensuring that our fingers and toes are kept nice and warm.
Kale is highly nutrient dense. As a member of the cruciferous vegetables, it aids liver detoxification and has cancer-preventative effects.
Remember to freeze left overs for a rainy day.
1 tablespoon ghee (or olive oil)
1 brown onion, diced
1 bunch coriander, stems finely chopped, leaves reserved for garnish
½ teaspoon ground turmeric
½ teaspoon nigella seed
Chili flakes to taste
1 1/3 cups dried red lentils, rinsed
1.5 kg Jap pumpkin, peeled, cored and chopped (yields about 1 kg)
500g carrots, peeled and chopped
5-6 cups (1.25-1.5L) vegetable stock
3 teaspoons freshly grated ginger
Sea salt & cracked pepper to taste
¾ cup full cream coconut milk
3 cups finely chopped curly kale (main vein removed)
In a large pot, warm the ghee on medium heat and sauté the onion, coriander stems, turmeric nigella seeds and chili flakes for a few of minutes, or until the onions are translucent. Add the lentils and sauté for a further minute.
Add the pumpkin, carrots, stock and ginger and bring to a gentle boil. Cover, turn down the heat and cook on low heat for 20-25 minutes, until the pumpkin is soft and the lentils are cooked. Add the coconut milk.
Turn off heat. Blend with hand held blender to desired consistency.
Add the kale and stir it through the soup.
Garnish with coriander leaves when serving.