This was another super healthy and non-time consuming dish to make during the working week. I must admit, it was my first time making this dish and it tasted so good, I will be making this one a working week regular.
Whats in the soup?
:: Grains and vegies
Organic red quinoa
Canned organic lentils
:: Spices and flavouring
Organic agave nectar
Powdered vegetable stock
Marys Gone Crackers
The simple directions
1. Rinse the quinoa as you would with rice once, then place the quinoa in a bowl with some water and set aside.
2. Finely chop up your garlic, onion and ginger and set aside. Then peel and wash up your butternut pumpkin and dice into cubes. Wash the cherry tomatoes and chop into halves and tomatoes and set aside. Open up your canned lentils and drain.
3. Heat up a non-stick pot/pan (high heat), add in some coconut oil (olive oil is fine) and then toss in the onion, garlic and ginger. Stir and let it lightly brown.
4. Once the onion, garlic and ginger is lightly brown, add in the pumpkin and tomatoes and stir for a few mins.
5. Add in pepper, cumin, hot paprika, powdered vegetable soup stock, organic agave nectar, salt and then thoroughly stir in with all the vegetables.
6. Once all the ingredients are mixed in together and lightly brown, add in water (1-2cms above the vegetables and place a lid on the pot on high heat. When the soup starts to boil, turn down the stove heat, drain the water from the quinoa and add it in the soup along with the lentils. On low heat, cover your pot/pan with a lid and let it all simmer until your quinoa and vegetables are cooked.
Thats it. Easy. Serve the soup with spring onions hot peppers, roughly chopped walnuts and crackers or toasted croutons.
The ginger tasted quite strong in this dish which is fine because I love ginger. However if you aren’t a fan then it’s just as easy to leave out.
Thanks for reading an hope you enjoy this recipe.