Our of all the beans and peas lentils is definitely my favorite hands down. Growing up, my mum used to cook this for us at least once a week. Made with a combo of vegetables, and cooked down until nice and thick. I always stole a bowl before anyone else got to it. And once there was leftovers I always added some water and made soup.
So as I sat planning recipes for the month, I said I have to put lentil soup on the list. Usually I would add some meat and dumplings, but of course regular dumplings are not Gluten Free and thought it was time I did a vegan and vegetarian dish. And that is how this recipe was born.
Made with cajun seasoning to give it some spice, and cooked down with pumpkin, carrots and onions then finished some cilantro. It was definitely a winner from the first batch. Plus it’s really easy! So here it is + a recipe video to show you how it’s made. I hope you enjoy it as much as we did.
- 3/4 cup lentils washed and drained
- 2 cups vegetable stock
- 4 cups water
- 1 cup pumpkin cubed
- 1 cup carrots sliced
- 1 cup onions chopped
- 1 stalk celery chopped
- 1 handful of cilantro chopped
- 2 tbsp tomato paste
- 1 tbsp cajun seasoning
- 4 cloves garlic
- 1 tbsp coconut oil
- Salt and pepper to taste
- Over medium to high heat, heat coconut oil. Add garlic and cook until fragrant. Next add pumpkin, carrots, and onions. Sprinkle with a little salt and pepper, then cook for a couple of minutes.
- Add the tomato paste, stir to combine, then add washed lentils and stir again.
- Add the vegetable stock, water, celery and cilantro. Stir to combine then bring to boil. Once boiled cover and reduce to a simmer for 30 -35 minutes until the lentils are softened.
- Finish soup with a sprinkle of more cajun seasoning, cilantro and/or some chili powder for spice. Check for salt. Then serve!!!