pumpkin, lentil & roast capsicum soup

RECIPE BY NATALIE FROM NATTYLOUVISUALARTIST

Coconut bowls aren't just for summer! There's nothing more comforting than a hearty soup during the cooler months. Easy-to-make and deliciously hearty, this wholesome chunky soup will warm your heart and soul. 

Ingredients:

  • 400g cooked lentils
  • 2 red capsicums (chopped)
  • Half a pumpkin (cut into chunks)
  • 1 tsp apple cider vinegar
  • 3-4 cloves garlic
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground ginger
  • 1 tsp ground turmeric
  • 1 tsp paprika
  • 1 tsp onion powder
  • Salt + pepper to taste
  • Life of Coco Boracay boho carved coconut bowl
  • Life of Coco reusable wooden spoon

Method:

  1. Pre-heat oven to 180C. Line a baking tray with baking paper and roast the capsicum for approx. 15 mins (until soft and starting to colour).
  2. In the meantime, add 1 tbsp coconut oil to your pot. Fry garlic till starting to soften then add all your spices. Fry until aromatic.
  3. Add the pumpkin and lentils and stir through spices. Pour in 1 litre of filtered water and cook for 10-15 mins or until the pumpkin is tender. Finally add the capsicum to your pot.
  4. Using a blender/bullet/stick blender, pulse till desired consistency. Add more water if your soup is too thick.
  5. Pour into your Life of Coco Boracay boho carved coconut bowl, serve and enjoy!

TIP. Keep some of the chunky veg to layer on top of the soup for a really hearty meal. Be sure to serve once cool.

https://www.instagram.com/_natty_lou_visual_artist/

 

Boracay Boho Carved
Coconut Bowl

Reusable Ebony
Spoon

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