Red split Lentils
Ginger root, grated
Low Salt Vegetable stock cubes
Little pot of
Coriander and pumpkin seeds
Wash the coral lentils and clean the pumpkin. Cut the pumpkin into quarters with a large knife and remove the seeds, seeds and skin. Cut half of the pumpkin into cubes. Grate the carrots and also chop into pieces.
Put 1250 ml of water on the heat and add the lentils, pumpkin cubes, carrots, stock cubes and ginger root. Cook these for about 15 minutes so that everything is soft.
Meanwhile, finely chop the onion and garlic and fry them in a small dash of oil until light brown in another pan. Puree the soup, then add the onion, garlic and coconut milk and stir well. Add a little salt and pepper if necessary and heat gently on low heat.
Ladle the soup into bowls and add a tablespoon of yoghurt. Sprinkle the soup with some coriander and pumpkin seeds if desired. Serve with our delicious gluten-free Vitale Bread and enjoy this autumn soup.
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