Spiced Red Lentil Soup

1 1/2 cups McKenzie's Australian Red Split Lentils 1 tbsp olive oil 1 onion 2-3 garlic cloves, finely chopped 2 tsp ground coriander 1 tsp ground cumin 1/2 tsp sweet paprika 1/2 tsp McKenzie's Ground Cinnamon 300g pumpkin, peeled and diced 2 tbsp tomato paste 1 litre chicken stock 400g chopped tomatoes 1/2 cup water 1 red capsicum, finely diced To taste, McKenzie's Australian Natural Sea Salt Grinder To taste, McKenzie's Whole Black Peppercorn Grinder 3/4 cup Coriander Leaves, roughly chopped

Step 1

Prepare lentils according to on-pack preparation instructions and set aside.

Step 2

Heat the oil in a large pot and add onion and garlic, cooking until onion is tender. Stir in spices and cook for a further minute. Add pumpkin and tomato paste to pot, stirring well. Add stock, tomatoes, water, lentils and capsicum. Bring to the boil, reduce heat and simmer for 20 minutes until pumpkin and lentils are tender.

Step 3

Stir in coriander. Season to taste and serve soup with yoghurt and extra coriander.

Add some shredded spinach or kale to soup if desired
Try using carrots as a substitute for pumpkin