Pumpkin, carrot, lentil and ginger soup
Allergen – None. Gluten, dairy, nut and egg free. Vegan.
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g
VG
Vegan
NF
Nut free
GF
Gluten free
EF
Egg free
DF
Dairy free
Main meal
Ingredients
Serves
people
This recipe was developed by chefs at Western District Health Service.
Method
- Soak lentils in cold vegetable stock over night in cool room.
- Roast off cut vegetables with rice bran oil, turmeric, garlic and ginger
- Put all of the vegetables in a pot, de glaze roasting tray and add to the pot.
- Pour in lentils and vegetable stock, bring to a boil, turn down to a simmer and cook for 1-1 ½ hours or until lentils have broken down.
- Season with pepper and adjust consistency with water or more stock.
The Healthy Eating Advisory Service acknowledges the Traditional Owners of the land on which we operate. We pay our respects to them, their culture and their Elders past and present.
The Healthy Eating Advisory Service is delivered by experienced nutritionists and dietitians at National Nutrition Foundation, with support from the Victorian Government.
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