Spiced Coconut, Pumpkin & Lentil Soup

Preheat oven to 200°C and line a baking tray with baking paper.

Toss pumpkin in 1 tsp of coconut oil, season with salt & pepper and bake for 25 minutes.

Meanwhile, heat remaining coconut oil in a large saucepan and cook onion for a few minutes until soft. Add garlic, curry powder and tomatoes and cook for a few minutes.

Add coconut milk, stock and lentils and bring to a gentle simmer and cook for 25 minutes or until lentils are cooked. Adjust seasoning.

Stir through spinach and lemon juice and serve topped with pumpkin and coriander.

Energy 2031.52 kJ

Calories 485.41 cal

Protein 23.82g

Fibre 19.39g

Fat 22.37g

Sat. Fat 18.53g

Carbs 37.77g

Sugar