Recipe from Winter 2017 issue of True Natural Health


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.