Ingredients

• 500g pumpkin cubed
• 1 red onion chopped
• 1 red capsicum sliced
• 2 tomatoes quartered
• 2 tbsp berbere spice
• 2 tbsp coconut oil
• 1 can organic lentils
• 1 can organic cannellini beans
• 4 tbsp Mayver’s Hulled Tahini
• 1.5 litres fresh vegetable stock
• Juice of 1 lemon
• Salt & pepper to taste
• Bacon (optional)
• Greek yoghurt (optional)

Method

1. First chop up all your veggies and lay them on a baking tray
2. Make sure the pumpkin is chopped into small cubes so it cooks fast
3. Pour coconut oil over them and mix veggies to coat
4. Sprinkle spice mix overtop (you can use paprika & cumin instead)
5. Place in oven & roast for 35mins at 180deg until soft and caramelised
6. If using bacon, fry bacon in the bottom of your stock pot
7. Add half an extra red onion and fry for 3 mins
8. Add all your roasted veggies , lemon juice beans and stock
9. Cook on low heat for approx. 45mins – 1hr
10. Add Mayvers Tahini right at the end and mix through.
11. Once cooled slightly puree soup with etiher a handheld mixer or gently blend in glass blender (make sure it’s not too hot).

1. Serve with either yoghurt or Persian feta!!
   This is great link to make your own stock here
2. Another delicious recipe from your friends at Mayvers!

Another delicious recipe from your friends at Mayvers!