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Moroccan Roast Pumpkin + Lentil Soup

Ingredients

500g peeled and diced pumpkin

Olive oil

1 chopped onion

1 sliced leek

2 celery stalks

2 carrots chopped

1 crushed garlic clove

2 teaspoons Marrakesh Magic

4-6 cups vegetable stock

150g red lentils

2 teaspoon each flat leaf parsley and coriander

Method

  • Preheat oven 180 C
  • Place pumpkin in baking tray, toss with oil and 1 teaspoon of Marrakesh Magic roast 20-30 minutes until tender, set aside.
  • Heat a large saucepan over a medium heat add a splash of oil add onions, leeks, celery and carrots fry for 50 minutes stirring often.
  • Add garlic and 1 teaspoon Marrakesh Magic.
  • Add 4-6 cups stock ensure vegetables covered, bring to the boil.
  • Rinse lentils and add to soup simmer for 15-20 minutes or until lentils are tender.
  • Puree 1/2 soup with roast pumpkin, then mix back into un-pureed soup.
  • Bring back to the boil adding more stock if necessary.
  • Add parsley and coriander

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