One to warm the bones in winter! As always, simple with minimal ingredients and really tasty. Can be served with brown rice or quinoa and topped with a dollop of yogurt.


1/2 a brown onion – chopped finely

2/3 cup red lentils – rinsed

1/2 a butternut pumpkin – chopped into small cubes

1 tsp turmeric

1 tsp ginger

2 cups vegetable stock

1 can diced tomatoes

A few handfuls of baby spinach

Olive oil


  1. Prep the pumpkin by chopping it into small cubes and rinse your lentils
  2. Drizzle olive oil on the base of a large soup pot and simmer your onion for 5 minutes until brown.
  3. Add in turmeric and stir with onion for a further 1 minute
  4. Add in your pumpkin and stir for 1 minute
  5. Add in vegetable stock, tomatoes, ginger and lentils – bring everything to the boil
  6. Once boiled, turn down to low heat and leave to simmer for around 25 minutes – until pumpkin is soft. Keep stirring so lentils don’t stick to the bottom of the pot.
  7. Before serving stir in a few handfuls of baby spinach
  8. Serve with brown rice of quinoa and  dollop of natural greek or coconut yogurt.
  9. Enjoy!