Yummy pumpkin and lentil soup – a treasured recipe from Kelly Koochew ❤️
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
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.
Add lentils, spices, garlic and stock cook in oven for approx 90 mins.
Serve with natural yoghurt, fresh coriander, crusty baguette with butter and lots of love.