- PrepPreparation time20 minutes
- CookCooking time40 minutes
- ServesServes6
- Nutrition (per serve)Nutrition (per serve)Protein: gSodium: mg
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Print- 1 full bulb of garlic
- Extra virgin olive oil
- 1 medium onion, finely chopped
- 1 large celery stick, diced
- 2 large carrots, roughly chopped
- 500g pumpkin (any kind), peeled and cut into 2-3cm pieces
- 2 cups red lentils, washed and drained
- 4 cups chicken or vegetable stock
- 1-2 bay leaves
- Boiling water
- Preheat the oven to 150oC.
- Place the whole bulb of garlic on a baking tray and sprinkle with extra virgin olive oil. Place in oven and allow to roast gently until softened (30 min to 1 hour).
- Remove garlic from the oven and allow to cool slightly before breaking into cloves and removing the skins.
- While the garlic is roasting, place a large pot over medium heat and cover the base with extra virgin olive oil.
- Add the onion and celery and cook until softened. Add the carrot and cook 2-3 minutes, stirring regularly.
- Add the pumpkin and stir well. Allow to cook for 5 minutes, stirring regularly.
- Increase the heat to high. Add the lentils to the pot and stir well for 1-2 minutes, allowing the lentils to heat (they will feel like they are sticking slightly).
- Pour over stock and add enough boiling water to cover the contents.
- Add bay leaves.
- Bring to the boil and reduce heat to a simmer.
- Simmer covered, stirring regularly, for 25-30 minutes until lentils are tender and cooked (they should begin to break down and change to a yellow colour).
- Remove the bay leaves from the soup and add the peeled, roasted garlic.
- Blend the soup well with a stick blender.
- Serve sprinkled with extra virgin olive oil.