How to make it

  • Heat oil in a large stockpot over medium-low.
  • Add onions and cook slowly, stirring occasionally, until they're beginning to caramelize - about 15 minutes.
  • Increase heat to medium and add celery, carrots, garlic and ginger. See Photo
  • Saute 5-6 minutes, until vegetables are beginning to colour and soften.
  • Stir in all the spices and mix to coat the vegetables well. Cook 1 minute, until fragrant.
  • Pour in stock and water, stir well and bring to a boil.
  • Reduce heat and add nutritional yeast, apricot, bay leaves, pumpkin puree, lentils and rice. See Photo
  • Cook, stirring occasionally, for 3 hours until the vegetables and apricot have disintegrated and the lentils and rice are mushy.
  • Remove from heat and allow to cool slightly, then in batches in a blender or with a stick blender, puree until smooth.
  • Serve immediately or cool and refrigerate.
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  • jo_jo_ba 3 years ago
    Amount Per Serving
    Calories: 275.9
    Total Fat: 2.1 g
    Cholesterol: 0.0 mg
    Sodium: 709.2 mg
    Total Carbs: 52.6 g
    Dietary Fiber: 8.4 g
    Protein: 12.1 g
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