Vegan Coconut, Pumpkin And Red Lentil Soup

• 1/4 block of organic creamed coconut
• 1 cup organic red lentils
• 1 1/2 litres of veggie stock
• 1/4 of a pumpkin or sweet potato cut into cubes
• 2 red onions chopped
• a large bunch of organic silver beet or baby spinach leaves
• 4 cloves garlic finely chopped
• 2 Tbsp freshly grated ginger, or more
• to taste
• Celtic sea salt and pepper to taste

1. 1. In a large saucepan, dissolve the creamed coconut with some filtered water until melted.
2. 2. Throw in the garlic, onions, pumpkin/sweet potato, and lentils with a pinch of Celtic sea salt and stir until coated.
3. 3. 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.

ubc, red lentils, veggie stock, ubc, red onions, garlic, ginger, salt

Taken from www.epicurious.com/recipes/member/views/vegan-coconut-pumpkin-and-red-lentil-soup-50109860 (may not work)