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Butternut Pumpkin & Red Lentil Soup – Spicy
Option – Add Tofu, Vegetable or Chicken
In addition to the soup mix, you will need:
250g chicken breast fillets (optional)
3 cups peeled and cubed butternut pumpkin
1 litre chicken/vegetable stock
250ml coconut milk
Fresh coriander (optional)
Directions: In a 4 litre saucepan heat butter. Saute pumpkin and chicken (if adding). Add Soup Mix and stir for 1 minute. Add 1 litre stock to saucepan and bring to the boil for 5 minutes. Stir in coconut milk and bring to the boil again. Reduce heat and simmer for 60 minutes, stirring periodically. If desired, stir through fresh coriander before serving and garnish with natural yoghurt or sour cream. Great with fresh crusty bread!
Ingredients: Red lentils, onion, tomato, potato, pumpkin powder, chilli, garlic, herbs and spices. No added salt, preservatives or MSG.
Recipe can be modified by adding more vegetables or stock/water to increase the volume.
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