Spicy lentil and pumpkin soup

Erkki — Sun, 07 Nov 2021 19:51:55 +0000

Ideal for cooler and darker autumn evenings, this comforting and warming lentil soup gets its extra creaminess from the pumpkin. However, the secret of this delicious soup lies in the hummus with its Indian spices – mix it into the soup and you won’t even need any other spices!

250g pumpkin pieces, washed
70g red lentils
400 ml chicken stock
1 cup Gourmet Club Indian mango and curry hummus
4 eggs
3 onions
2 tablespoons olive oil
fresh coriander and chilli flakes (optional)

Bring the stock to the boil, add the pumpkin pieces and lentils. Boil for 7–10 minutes, until both are soft. Add the whole cup of Indian mango and curry hummus to the pot and stir through. If the soup seems too thick, add a little hot stock.

Chop the onions. Heat the oil in a pan and fry the onions until golden brown, 10–15 minutes. Boil the eggs to your liking.

Divide the soup into bowls, top with the egg halves and fried onions. Sprinkle with fresh coriander before serving and add some chilli flakes if desired.

The post Spicy lentil and pumpkin soup first appeared on Gourmet Club.

The post Spicy lentil and pumpkin soup appeared first on Gourmet Club.

Fresh flatbread with hummus and Mediterranean vegetables

Erkki — Sun, 07 Nov 2021 19:09:34 +0000

Spicy hummus with flavor rich vegetables and salty feta is the perfect combination to enjoy by yourself as a light snack or offer guests. If you haven’t made flatbread before, definitely try it – it’s a breeze to make and the result is super yummy!

Flatbread:
200g all-purpose flour
1 teaspoon ground coriander
1 teaspoon ground cumin
pinch of salt
150 ml water
Spread:
1 tub of Gourmet Club Moroccan lentil and harissa hummus
fresh rocket
3 roasted and marinated peppers, cut into smaller pieces
6–7 sun-dried tomatoes, cut into smaller pieces
about a cup of pitted black olives
about 100g feta cheese
black pepper

To make the flatbread, mix the flour with the spices. Add the water while stirring. Knead the dough until even. Divide it into six smaller balls and roll each into an oval shape, as thin as possible. Heat a dry pan (both cast iron and non-stick pans are suitable) on the stove until quite hot and fry the flatbreads one by one until brown on both sides. This takes about 1 minute each side.

Top the flatbreads with the hummus, rocket, peppers, sun-dried tomatoes, olives and feta. Season with fresh pepper. Grab the flatbread and enjoy a delicious bite right from your hands.

The post Fresh flatbread with hummus and Mediterranean vegetables first appeared on Gourmet Club.

The post Fresh flatbread with hummus and Mediterranean vegetables appeared first on Gourmet Club.

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Spicy lentil and pumpkin soup

Fresh flatbread with hummus and Mediterranean vegetables