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Pumpkin Lentil Soup

by Hadi Zahedi 19 Jun 2020

Total Preparation & Cooking Time: 2 hours & 15 Minutes

Servings: 4


  • 1 head of kale, chopped
  • 2 cups lentils, soaked in water for overnight
  • 1 cup coconut milk, full fat
  • 2 tbsp. Organic maca powder
  • 1 sugar pumpkin, small & peeled
  • 2 tbsp. basil, chopped
  • 1 tsp. curry powder
  • 1/2 tsp. garlic powder
  • 2 tbsp. sage, chopped
  • 1/4 tsp. ginger powder
  • 6 cups water
  • Sea salt & pepper or to taste


  1. Add every together to a large pot (except the kale) & bring the mixture to a boil, preferably over moderate heat settings
  2. Once starts boiling, decrease the heat settings and let simmer.
  3. Cover & try keeping this on the stove for a minimum period of an hour or two.
  4. Add kale only when you are planning to serve the soup.
  5. After the addition of the kale, heat the soup for couple of minutes, until the kale turns just green.
  6. For some raw goodness, don’t forget to top your soup with fresh sprouts & fresh basil.
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