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.
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
Pre heat oven to 180◦ C
Toss vegetable s in oil and sea salt and pepper and place on a lined baking tray.
Roast in oven until tender and cooked through.
Meanwhile add a little oil to a frying pan and add onions , spice and garlic.
Add lentils, coconut milk and stock and cook 20 mins then add roasted vegetables and cook until lentils are tender.
Stir through spinach leaves, coriander and yoghurt to serve.
If desired serve with naan bread and a green salad.