A warming soup for a cool Autumn day
Serves 6 to 8
1 tbsp oil
1 onion, diced
2 cloves garlic, crushed
2 sticks celery, diced
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp chilli flakes
2 carrots, grated
200g pumpkin, peeled and seeded, grated
1.5 litres stock (chicken or vegetable)
1 cup red lentils, rinsed
1 tbsp dessiccated coconut
salt & pepper
2 cups cooked shredded chicken, optional
2 tbsp each fresh parsley & coriander, chopped
yoghurt or sour cream, to serve
warm crusty bread, to serve
- Heat the oil in a stockpot over medium heat and add the onion, garlic and celery along with a good pinch of salt. Cook for 5 minutes or until the onion has softened. Add the spices and chilli flakes and cook for another minute. Add the carrot and pumpkin and stir to coat in the spices.
- Add the stock, season with salt & pepper, and bring up to the boil. Next add the lentils and coconut and simmer vigorously for 25 minutes or until the lentils are soft. Remove soup from the stove and stir through the chicken (if using) and chopped herbs. Check soup for seasoning – adjust as required.
- To serve: ladle soup into warmed bowls and add a dollop of yoghurt or sour cream and a grind of black pepper.