Curried lentil and pumpkin soup

Name: Curried lentil and pumpkin soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 18.20 gm olive oil; 1 onion, finely chopped; 1 clove garlic, crushed; 5.00 gm Madras curry powder; 375.00 ml dried red lentils; 1.75kg butternut pumpkin, peeled, seeds removed, and chopped; 1275.00 gm vegetable liquid stock; natural yoghurt, to serve

4.8

(136)

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Prep Time: 15 minutes

Cook Time: 25 minutes

Total: 40 minutes

Servings: 4

Author : Tracy Rutherford

quick boil starter

Ingredients

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Instructions

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Step 1

Heat oil in a large heavy-based saucepan over medium heat. Add onion and garlic, cooking for 2 to 3 minutes until soft. Stir in curry powder and cook, stirring, for 30 seconds.

Step 2

Add lentils, pumpkin, and stock. Stir until well-combined. Bring to the boil. Reduce heat to medium-low. Cook, partially covered, for about 20 minutes, stirring regularly until pumpkin is just tender.

Step 3

Serve immediately, topped with a dollop of natural yoghurt if desired.