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Receta VEGAN COCONUT, PUMPKIN AND RED LENTIL SOUP
by Wendy Saxena-Smith

VEGAN COCONUT, PUMPKIN AND RED LENTIL SOUP

Clean Diet week 1, day 5 lunch

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
  Raciónes: 2

Ingredientes

  • ¼ block of organic creamed coconut
  • 1 cup organic red lentils
  • 1½ liters of vegetable stock
  • ¼ of a pumpkin cut into cubes
  • 2 red onions chopped
  • a large bunch of organic silver beet or baby spinach leaves
  • 4 cloves garlic finely chopped
  • 2 tablespoons freshly grated ginger, or more to taste
  • Celtic sea salt and pepper to taste

Direcciones

  1. Directions: In a large saucepan, dissolve the creamed coconut with some filtered water until melted. Throw in the garlic, onions, pumpkin, and lentils with a pinch of Celtic sea salt and stir until coated. Add in the vegetable stock and bring to the boil. Simmer on a medium flame for about 40 minutes until the lentils are cooked through. The soup should be quite thick and the vegetables should have broken down. You could mash further with a stick blender, but it is often not necessary. Now stir through the greens, and squeeze in the desired amount of fresh grated ginger. Cook for a further 5 minutes until the greens are just wilted and cooked.