Rustic Carrot, Pumpkin & Lentil Soup

Submitted by Kiwi Kathy

"I found this recipe on another website, but can't remember where. It makes a delicious winter / autumn hearty soup. Gluten Free as well. Suitable for freezing."

 

• Ready In: 1hr 40mins
• Ingredients: 9
• Serves: 8

ingredients

• 1 onion, chopped
• 1 cup red lentil, rinsed
• 1⁄2 pumpkin, butter cup
• 4 carrots, sliced thinly
• 1 celery rib, chopped
• 1 teaspoon ginger
• 1 teaspoon garlic, minced
• 1 1⁄2 liters vegetable stock, gluten free
• salt and pepper, to taste

directions

1. Peel and deseed the pumpkin, chop into medium sized pieces.
2. Heat a pan and add the olive oil. Saute onions until translucent.
3. Add the ginger, garlic, carrot and celery. Saute for a minute or two until the aromas of the garlic and ginger are wafting beneath your nose.
4. Add the lentils, pumpkin and stock to cover and simmer for approximately 1 - 1 1/2 hours or until the soup is a thick consistency and the vegetables are soft. Season to taste.
5. Can be blended if preferred or leave chucky. Serve with gluten free bread.