Coconut, Pumpkin And Red Lentil Soup

Recipe type: Lunch
  • ¼ block of organic creamed coconut or 1 can coconut milk
  • 1 cup organic red lentils
  • 1½ liters of vegetable stock
  • ¼ of a pumpkin cut into cubes
  • 2 red onions chopped
  • Large bunch of organic silver beet or baby spinach leaves
  • 4 cloves garlic finely chopped
  • 1-2 Tbls. freshly grated ginger, to taste
  • Celtic sea salt and pepper to taste
  1. 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.
  2. 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.
  3. Now stir in 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.