Description:
Recipe from Winter 2017 issue of True Natural Health
Ingredients:
½ cup red lentils
1 kg pumpkin, cut into chunks
1 onion, thinly sliced
1 tbsp orange zest
3 cloves of garlic
4 cups of water or vegetable stock
½ cup coconut milk (optional)
¼ cup coriander (optional)
olive oil (optional)
Procedure :
Sautee onions for 5 minutes until they begin to soften.
Rinse lentils (pick out any small pebbles/ discoloured lentils as you rinse them) and add to onions along with pumpkin, garlic and orange zest.
Add stock/water and bring to boil. Reduce heat and simmer for 30 minutes until pumpkin and lentils are cooked.
Remove from heat and blend in a food processor until smooth.
Stir in (optional) coconut milk and chopped coriander. Sprinkle with pepitas, freshly ground pepper and chilli flakes and then serve.
