1 Tablespoon Avocado or Coconut oil
1 onion (small diced)
4 Celery Stalks (small diced)
1 Small Pumpkin— use half if pumpkin is big (peeled, deseeded & small diced)
1 inch Ginger Root (peeled and minced or grated using a hand zester)
3 Garlic Cloves (minced)
1 teaspoon Chili Powder
1 Tablespoon Smoked Turmeric (can use regular ground Turmeric)
1 teaspoon Smoked Paprika
1/2 teaspoon Cumin
1 (14.5 ounce) can diced tomatoes
16 ounces Green Lentils (can use variety of lentils)
3 Cups vegetable broth (plus more if a thinner soup-like consistency is desired)
2 (13.5 ounce) cans unsweetened coconut cream or coconut milk
1/2 teaspoon Pink Himalayan Salt
tt Cracked Black Pepper
1 handful cilantro (rough chopped- plus more for garnish)
1/2 Cup Toasted Pumpkin Seeds for garnish
Optional- Avocado for garnish
Heat a large Dutch oven or pot on medium to high heat. Add coconut oil or avocado oil, then add onion & celery- sauté for 3-5 minutes until slightly translucent. Then add diced pumpkin- sauté until all veggies are slightly browned. Add ginger and garlic sauté for 30 seconds (until garlic becomes fragrant). Add chili powder, turmeric, smoked paprika & cumin. Sauté for another 30 seconds to allow spices to open up. Then add diced tomatoes, lentils, broth, coconut milk, salt and pepper. Bring to a slight boil, cover with a lid and simmer for 45-60 minutes (until lentils are cooked through and tender). Taste to check seasoning, adjust salt and pepper if needed. Add cilantro.
Serve in bowls garnish with toasted pumpkin seeds and cilantro or avocado. Enjoy.
This recipe freezes well for a later date, if there are leftovers.