Pumpkin and Lentil soup Serves 4 1kg Butternut pumpkin, pealed and diced 1 tablespoon Moroccan spice mix 1 teaspoon olive oil 1 x 400g of lentils boil in water make sure you change water and place them in water again to boil then drain the lentils 50g baby spinach leaves 2 tablespoons fresh orange juice Preheat the oven 180c Place the pumpkin on an oven tray and toss with spice mix and oil. Bake the pumpkin for 30 minutes or until the pumpkin is tender. Not to soft. Set aside for it to cool. Place the pumpkin and lentils, spinach and the orange juice in a bowl toss gently to combine everything and need to serve straight away. Hope you like this one less than 200 calories.
Posted on: Sat, 03 Aug 2013 12:09:52 +0000