Wifey whipped up a batch of this stuff tonight, and boy, was it super tasty! Everyone agreed it was a winner, and in these cooler months, you will surely be among them!
- 2 tsp Vegetable Oil
- 1 Medium brown onion chopped finely
- 2 cloves garlic crushed
- 2.5cm piece fresh ginger, grated
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon dried chilli flakes
- 375g pumpkin chopped coarsley
- 1 stalk celery trimmed sliced thickly
- 3/4 cup red lentils
- 400g canned chickpeas rinsed & drained
- 400g canned diced tomatoes
- 3 cups water
- 3 cups vegetable stock
- 1/3 cup finely chopped fresh flat-leaf parsely
METHOD
- Cook onion, garlic, ginger, spices and chilli until smelling good
- Put mixture into a slow cooker adding everything else.
- Cook covered on low for 6 hrs or until cooked to your taste
- Before serving sprinkle soup with parsley
- Serves 6
Nutritional count per serving
3.9g total fat (0.8 g saturated fat)
815KJ (195 cal)
23.5g Carbs
12.4g Protein
7.9g Fibre