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  • VEGAN COCONUT, PUMPKIN AND RED LENTIL SOUP

    1 vote
    Prep time:
    Servings: 2
    by Wendy Saxena-Smith
    139 recipes
    >
    Clean Diet week 1, day 5 lunch

    Ingredients

    • ¼ block of organic creamed coconut
    • 1 cup organic red lentils
    • 1½ liters of vegetable stock
    • ¼ of a pumpkin cut into cubes
    • 2 red onions chopped
    • a large bunch of organic silver beet or baby spinach leaves
    • 4 cloves garlic finely chopped
    • 2 tablespoons freshly grated ginger, or more to taste
    • Celtic sea salt and pepper to taste

    Directions

    1. Directions: In a large saucepan, dissolve the creamed coconut with some filtered water until melted. Throw in the garlic, onions, pumpkin, and lentils with a pinch of Celtic sea salt and stir until coated. Add in the vegetable stock and bring to the boil. Simmer on a medium flame for about 40 minutes until the lentils are cooked through. The soup should be quite thick and the vegetables should have broken down. You could mash further with a stick blender, but it is often not necessary. Now stir through the greens, and squeeze in the desired amount of fresh grated ginger. Cook for a further 5 minutes until the greens are just wilted and cooked.

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