Hearty and filling, this meal soup is packed with protein thanks to red lentils and soy milk. Be sure not to skip the toppings: they are essential to bring heat and texture to the soup.
SERVING SIZE
Serves 6
INGREDIENTS
2 tbsp of coconut oil
2 large onionS, chopped
3 tbsp of grated fresh ginger
1 tbsp of ground cumin
Pinch of red chili flakes
3 garlic cloves, smashed
2 cups of chopped butternut squash
1 cup of dried red lentils
2 cups of vegetable broth
3 cups of soy milk
Salt and pepper to taste
Topping
1 tbsp of olive oil
1 tsp of dried oregano
1 tsp of smoked paprika
Large pinch of cayenne pepper
Toasted pumpkin seeds
PREPARATION
Melt coconut oil in a medium sized pot over low heat. Add the onions and grated ginger and let cook over low heat until soft. Do not let turn brown. Add the cumin, red chili flakes and cumin and give it a good stir while increasing heat to medium. Add the remaining ingredients and bring to a boil and then lower hit to low and let simmer until squash is soft. Using an immersion blender puree soup in pot. If too thick add some broth until you reach the desired consistency.
For the topping, combine oil with spices and drizzle on top of soup. Add pumpkin seeds.
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