– Peel onions, garlic cloves and carrot.
– Wash the pumpkin or butternut.
– Roughly chop the onions and carrots, and crush the garlic with the edge of a knife.
– Place in a large saucepan with the coral lentils. Cover with water.
– Add the bouillon cubes and curry paste.
– Simmer for 30 minutes, until vegetables are tender. Mix.
– Chop dried fruit.
– Serve in each bowl with a dash of soy cream and walnut oil, sprinkled with chopped dried fruit and coriander leaves.

Benefits
This oil naturally contains omega-9, unsaturated fatty acids that support the cardiovascular system.