ROAST PUMPKIN AND ROOT VEGETABLE DAHL WITH CORIANDER AND YOGHURT

This soup is complex with a touch of heat and spice accenting the layered flavours of the roast vegetables.

 

INGREDIENTS

 

1/2 Kent pumpkin ,peeled and chopped into large chunks

2 large sweet potatoes, peeled and chopped

3 carrots, peeled, cut into large chunks

300g red lentils

Sea salt and pepper

2 large Spanish onions chopped

2 cloves garlic chopped or crushed

2 tblsp lentil and dahl spice or other middle eastern spice combo

400g coconut milk or cream

800ml vegetable stock

 

METHOD

 

  1. Pre heat oven to 180◦ C

  2. Toss vegetable s in oil and sea salt and pepper and place on a lined baking tray.

  3. Roast in oven until tender and cooked through.

  4. Meanwhile add a little oil to a frying pan and add onions , spice  and garlic.

  5. Add lentils, coconut milk and stock and cook 20 mins then add roasted vegetables and cook until lentils are tender.

  6. Stir through spinach leaves, coriander  and yoghurt to serve.

If desired serve with naan bread and a green salad.