Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 6 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
6
- 1 1/4 cup dried red lentils, rinsed, drained
- 6 small tomatoes
- 500grams carrots, diced
- 1 medium onion, finely chopped
- 2tablespoons parsley leaves (to serve)
- 350grams pumpkin (diced)
- 1tablespoons ground turmeric
- 2tablespoons olive oil
- 1 garlic clove (crushed)
Nutrition per serving
1200kJ / 287Cal
1200 Kilojoules or 287 Calories
14% of daily energy intake*
Protein
13.8grams
Fat
7.3grams
Carbs
35.0grams
Sugars
15.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Heat oil in a large saucepan over medium heat. Add onion, garlic, carrot and pumpkin and cook, stirring occasionally, for 5 minutes or until starting to soften.
Step 2 of 4
Stir in lentils, turmeric and 1.5 litres water. Bring to the boil over high heat. Reduce heat to medium-low and simmer for 25 minutes or until vegetables and lentils are tender.
Step 3 of 4
Meanwhile, to make tomato roses, use a vegetable peeler to peel skin from tomatoes in 1 long strip, then coil into a rose shape.
Step 4 of 4
purée vegetables and lentils, using a stick blender, until smooth. Ladle soup into warm bowls, season with pepper and garnish with tomato roses and parsley to serve.
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