Pumpkin Soup with Red Lentils
Ingredients
- 1 tbsp rapeseed oil
- 1 onion, diced
- 500g pumpkin, diced
- 2 cloves garlic
- 1 litre stock
- 2 cups red lentils
- nutmeg
- black pepper
- chilli flakes
Preparation
Heat the oil in a pan and sauté the onion until it softens.
Add the pumpkin and garlic and soften a little, then pour in the stock and bring to a simmer.
Add the lentils and simmer for 10 minutes.
Purée and then add the nutmeg, black pepper, reheat and stir through.
Serve with chilli flakes on the top.
