Prep 25 mins
Cook 40 mins
Gold vegetable soup with red lentils added. I use butternut pumpkin, kumera and carrots. You can use any amounts of veges to your preference or whatever you have. The addition of carrots gives this soup a natural sweetness. A very easy soup to make with added protein. Nobody would guess that there are lentils in this soup-they just cook down and help to thicken the soup. To make this soup gluten free-ensure the stock used is labeled as GF. I use Massell brand as it is gluten free, lactose free and vegetarian. You really just cant go wrong making this soup-it's very easy to make. This does make a thick soup- so add some extra stock or water if you like a thinner style soup- add to your liking.
- 1 liter vegetable stock
- 1 1⁄2 kg butternut pumpkin, weighed before preparing (can use pumpkin of choice such as jap or kent varieties)
- 500 g kumara (gold sweet potato)
- 350 g carrots
- 1 onion
- 3 tablespoons chopped parsley (optional)
- 1 1⁄4 cups red lentils, washed
- 3 cups water, may need to add a little extra
- 1⁄2 teaspoon crushed garlic (optional)
- 1⁄2 teaspoon pepper (optional)
- Add the stock to a large cooking pot or boiler. Everything will be added to the pot as it is chopped/prepared.
- Cut pumpkin and kumera into chunks, no bigger than 2 inches square, removing any skin and seeds. Add to the pot.
- Peel and chop carrots and onion. Add to the pot.
- Wash and drain the lentils. Add to the pot.
- Add all remaining ingredients and some extra water if the veggies are not covered. You may need to add some more water or stock during the cooking- so just keep your eye on it. If there is not enough liquid the soup may stick to the bottom of your pot. (maybe not such a bad thing if you catch it in time. Once when I made this soup it had stuck to the bottom and tasted like it had roasted pumpkin in it).
- Bring to the boil, Boil for approx 30 minutes, or until the largest veggie pieces are soft when poked with a knife. Stir occasionally to ensure the lentils do not burn onto the bottom of the pot.
- Remove from heat and purée with either a stick blender used in the pot or by using a food processor. To make the soup thinner, just add some extra water or stock.
- Serve with a little sour cream and maybe a sprinkle of freshly chopped parsley.
This was delicious. I had to convert using RecipeZaar's handy unit conversion tool. For US cooks -- I used a 16 oz bag of baby carrots, regular sweet potato (as opposed to kumara), and since I did not have squash on hand, I actually tried adding a 28 oz can of pumpkin to the soup. This turned out deliciously! I used all vegetable stock rather than 50% stock and 50% water. As one other reviewer commented, it needed salt. However, I'm a believer that it's better not to add a lot of salt to the recipe but let people salt if needed at the table. Served with Cheesy Corn Spoon Bread http://www.recipezaar.com/106340. Made a lot of soup -- I froze leftovers for a couple of quick weeknight meals in the future.
I love soup and this is a good one. I was almost tempted to add more lentils as it didn't seem like a lot for the big pot of soup but it was just right! A wonderful thick and nourishing soup. I used my own veg stock which is unsalted so I had to add quite a bit of salt and I also added a dash of Worcestershire sauce as I like a bit of a kick to my soup.
LOVED the taste, TRUE! SO simple and easy to do! Used low fat chicken stock as some on hand for me! GREAT combination, goldness in colour suggests could be served to royalty! :) THANKS!