1 tbsp extra virgin cold pressed coconut oil
1 brown onion, peeled and diced
1 inch piece of ginger, finely chopped
2 heaped tsp dried sage or rosemary
Sea salt & pepper to taste
1 cup dry red lentils, rinsed & drained
1 medium sweet potato, peeled & diced (about 200g)
1/4 japanese pumpkin, peeled & diced (about 600g)
1 heaped tsp ground turmeric
1L boiling water or vegetable stock
2 large cloves of garlic, minced
Melt oil in large saucepan over medium heat.
Add onion, ginger, sage/rosemary, salt & pepper. Cook covered over low heat for a few minutes until onion has softened.
Add lentils, sweet potato, pumpkin and turmeric, mix together.
Add water/stock, bring to boil, reduce heat and simmer covered for about 15-20 minutes. Stir occasionally.
Turn off heat, stir in garlic and blend with a stick mixer until smooth.
Serve with toasted sourdough spread with avocado.
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