INGREDIENTS
- canola oil spray
- 1 medium brown onion. finely diced
- 1 large tomato, diced
- 1 green capsicum, diced
- 2 teaspoons minced garlic
- 1 heaped tsp smokey paprika
- 1 bay leaf
- 2 carrots, diced
- 2 cups pumpkin, diced
- 4 cups water
- 1 cup dry lentils, rinsed and drained
- 2 tablespoons light soy sauce
- salt and pepper
- flaxseed oil
METHOD: Lightly spray base of heavy based medium saucepan with oil and place on medium heat. Add onions, garlic, tomato and capsicum and cook till very soft adding a little water if necessary, then add paprika and bay leaf and cook whilst stirring till aromatic. Add water, carrots, pumpkin and lentils. Bring to the boil then cover and simmer until lentils are soft and creamy…approx 30 minutes. Stir occasionally. To finish add soy sauce and salt and pepper to taste.
SERVING SUGGESTION: Drizzle 1 tablespoon of flaxseed oil onto each serving. Optional extra: stir through pre-made pesto for extra flavour.