Pumpkin, carrot, lentil and ginger soup

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Allergen – None. Gluten, dairy, nut and egg free. Vegan.

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g Best choice VG Vegan NF Nut free GF Gluten free EF Egg free DF Dairy free Main meal

Ingredients

Method

Soak lentils in cold vegetable stock over night in cool room.
Roast off cut vegetables with rice bran oil, turmeric, garlic and ginger
Put all of the vegetables in a pot, de glaze roasting tray and add to the pot.
Pour in lentils and vegetable stock, bring to a boil, turn down to a simmer and cook for 1-1 ½ hours or until lentils have broken down.
Season with pepper and adjust consistency with water or more stock.

The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.

Written and reviewed by dietitians and nutritionists at Nutrition Australia, with support from the Victorian Government.

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