Yummy pumpkin and lentil soup – a treasured recipe from Kelly Koochew ❤️
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Girls’ lentil soup (A favourite by the Rowe girls)
1.5kg butternut pumpkin cut into 3cm pieces
4-5 fresh tomatoes
6 cloves of garlic
Olive oil
1 tsp dried chilli flakes
2 tsp ground cumin
2 tsp ground coriander
2 tsp paprika
5 cups chicken/veg stock
3/4 cup red rinsed lentils –
Place pumpkin, tomatoes into flame grill oven proof casserole pot and drizzle olive oil, salt and pepper. Roast in oven until soft.
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Add lentils, spices, garlic and stock cook in oven for approx 90 mins.
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Serve with natural yoghurt, fresh coriander, crusty baguette with butter and lots of love.
KK xxx