Red Lentil and Pumpkin Soup Recipe

Serves

Cooking time:

25 minutes

Ingredients

40g/1/5 cup dried split red lentils
50g/½ cup millet
150g/1 cup chopped pumpkin or butternut squash
1 tsp salt
¼ tsp ground cumin
¼ tsp ground ginger
¼ tsp turmeric
¼ tsp chilli powder (optional)
1 tbsp linseed oil

Method

Add the lentils, millet and pumpkin to 900ml water and bring to the boil.

Add the salt, cumin, ginger, turmeric and chilli, then cover and reduce to a simmer for 20 minutes. Let cool slightly, then blend.

Stir in the linseed oil and season to taste.

Recipe and image courtesy of Veganuary. If you’re feeling inspired to try more plant-based meals, Veganuary is the perfect place to begin. Each January, the campaign supports people across the world to explore a vegan lifestyle with free recipes, meal plans and practical tips. To sign up or learn more, visit veganuary.com

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