dirty_flamingo (dirty_flamingo) wrote in vegancooking,

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Roasted Pumkin-Tomato Soup & Chilled Lentil Salad

This is what my boyfriend and I had for dinner last night, thought I'd share! Plain leftover brown rice always goes good in this lentil salad. The chilled salad and the warm soup make an interesting combination.

Chilled Lentil Salad

1 can of brown lentils (not the soup can variety, but one's canned in water)
1 cup of brown rice
2 small tomatoes--diced
1 tbs balsamic vinegar
1 tsp olive oil
1 tsp paprika (I used hungarian paprika)
1 tsp cumin
1/2 tsp quality curry powder
1/4 tsp ground cayenne pepper
dash of salt & pepper or to taste

Drain lentils thorougly and mix with brown rice and diced tomatoes. Add vinegar first, mix and then add the rest of the spices. I find that the salad tastes best when chilled for. You can chill it while the pumpkin is roasting.

Roasted Pumpkin-Tomato Soup

Preheat oven to 450F

For roasting:
4 cups of pumpkin cut into large chunks, without peel/skin
2 tomatoes, sliced for roasting
olive oil for drizzling during roasting
salt & pepper

To make soup:
1/2 cup of soymilk
garlic salt to taste
1 tsp cumin
1 tsp paprika

Place pumpkin in a baking pan with tomatoes layers on top. Drizzle olive oil over them and sprinkle with salt and pepper. Cover with foil and roast for at least 30 minute, then check to see if pumpkin is tender. If not, roast for additional time.

After roasting is complete, transfer the pumpkin, tomatoes and the great juices into a blender along with the soy milk and blend until smooth. I usually serve rather 'thick' soup because its more hearty and stays in the spoon easier. Taste. Add garlic salt + regular salt according to your own taste. Add cumin and paprika. Blend.

Serve soup and salad with some heated pita bread and enjoy your dinner!
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