Pumpkin, carrot, lentil and ginger soup

Health services Workplaces & Tertiary education Sport & recreation

Allergen – None. Gluten, dairy, nut and egg free. Vegan.

Download Recipe

Skip to recipe

g VG Vegan NF Nut free GF Gluten free EF Egg free DF Dairy free Main meal

Ingredients

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.

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

Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.