Spiced red lentil soup

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Lisa Stanton-Smith

· ½ jap pumpkin (approx. 1kg)

· 1 large sweet potato (approx. 500g)

· 1 tomato

· 1 large onion

· 1 ½ cups dried red lentils

· 1 Tbsp. chili powder

· 1 tsp. coriander powder

· 1 Tbsp. veggie broth powder

· 2 tsp. cumin powder

· Zest & juice of 1 lemon

· Olive oil

· Fresh thyme (or dried Italian herbs


Start by chopping pumpkin and sweet potato into cubes of approx. 1-2cm in diameter. Add to lined baking tray with a drizzle of olive oil and place in the oven to roast for 20 minutes.

Whilst waiting, thoroughly rinse the lentils.

Finely dice the onion. Add to a large pot with a drizzle of olive oil. Cover and leave to simmer for 3-5 minutes, stirring occasionally. Add red lentils to pot, with chopped tomato, herbs, spices, veggie broth and 1.5L water. Cover and leave to simmer for 15 minutes. Then add the roasted pumpkin & sweet potato to pot, with lemon juice and zest. Stir well and leave to cook for a further 5 minutes.

To serve, dish into bowls and drizzle with more lemon juice and fresh herbs.

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