Ingredients

¼ block of organic creamed coconut

1 cup organic red lentils

1 ½ litres of veggie stock

¼ 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

Preparation

  1. In a large saucepan, dissolve the creamed coconut with some filtered water until melted.

  2. Throw in the garlic, onions, pumpkin/sweet potato, and lentils with a pinch of Celtic sea salt and stir until coated.

  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.