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.

YOU NEED

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

HOW TO

  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!