Pumpkin, carrot, lentil and ginger soup

Allergen – None. Gluten, dairy, nut and egg free. Vegan.
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Pumpkin, carrot, lentil and ginger soup
g Best choice DF Dairy free VG Vegan NF Nut free GF Gluten free EF Egg free Main meal
Ingredients
Serves
people

This recipe was developed by chefs at Western District Health Service.

Method
  1. Soak lentils in cold vegetable stock over night in cool room.
  2. Roast off cut vegetables with rice bran oil, turmeric, garlic and ginger
  3. Put all of the vegetables in a pot, de glaze roasting tray and add to the pot.
  4. 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.
  5. Season with pepper and adjust consistency with water or more stock.