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Ingredients
- ¼ block of organic creamed coconut
- 1 cup organic red lentils
- 1½ liters of vegetable stock
- ¼ of a pumpkin cut into cubes
- 2 red onions chopped
- a large bunch of organic silver beet or baby spinach leaves
- 4 cloves garlic finely chopped
- 2 tablespoons freshly grated ginger, or more to taste
- Celtic sea salt and pepper to taste
Directions
- Directions: In a large saucepan, dissolve the creamed coconut with some filtered water until melted. Throw in the garlic, onions, pumpkin, and lentils with a pinch of Celtic sea salt and stir until coated. Add in the vegetable stock and bring to the boil. Simmer on a medium flame for about 40 minutes until the lentils are cooked through. The soup should be quite thick and the vegetables should have broken down. You could mash further with a stick blender, but it is often not necessary. Now stir through the greens, and squeeze in the desired amount of fresh grated ginger. Cook for a further 5 minutes until the greens are just wilted and cooked.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 586g | |
| Recipe makes 2 servings | |
| Calories 540 | |
| Calories from Fat 84 | 16% |
| Total Fat 9.95g | 12% |
| Saturated Fat 7.83g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 740mg | 31% |
| Potassium 1384mg | 40% |
| Total Carbs 87.57g | 23% |
| Dietary Fiber 34.3g | 114% |
| Sugars 19.16g | 13% |
| Protein 28.29g | 45% |
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