Lentil, pumpkin and kale soup
This simple nourishing lentil soup captures the winter flavours of fresh kale, native thyme and pumpkin harvested from our vegetable garden. Based on Chef Aimee Wimbush-Bourque‘s recipe in World Vision’s More than a Meal, a collection of recipes from chefs around which raise awareness about food security and sustainability in vulnerable communities and countries.
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Servings: 4 People
Ingredients
- 2 tbsp olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 500 g raw pumpkin peeled and cut into 1 inch pieces
- 2 tsp fresh native thyme leaves
- 4 cups vegetable stock
- ¾ cup dried du Puy or brown lentils
- 1½ tsp fine sea salt
- ½ tsp freshly ground black pepper
- 4 packed cups shredded kale
- 1 tbsp red wine vinegar
To garnish-
- Sprig of native thyme and some pepitas optional
Instructions
- In a large pot, heat oil gently over medium heat. Sauté onions for 2 min, stirring occasionally, then add garlic and cook for an additional minute. Tip in the pumpkin and the thyme leaves. Cook with the onion for about a minute, then pour in all of the stock.
- Rinse lentils under cold running water, then add to the pot. Sprinkle in the salt and pepper. Bring the soup up to a boil over high heat, then reduce heat to medium-low. Simmer for 25-30 min, or until the pumpkin is tender and the lentils are cooked. Add the kale all at once, stirring well to submerge it in the broth. Pour in the vinegar. Cook for another 1-2 min to wilt the kale.
- Ladle the soup into bowls and garnish with a sprinkling of thyme leaves, pepitas and a drizzle of olive oil.
Notes
Substituting native thyme in place of common thyme here introduces a complexity and a fresh minty dimension to this delicious dish.