Curried Lentil and Pumpkin Soup Recipe

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Ingredients:

Serving

1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, crushed
2 tsp curry powder
1 1/2 cups red lentils, rinsed and picked over
1 3/4 kg butternut pumpkin, peeled , seeds removed, chopped
8 cups vegetable stock
yoghurt or sour cream, to serve

Directions:

Heat the oil in a heavy based saucepan over medium heat.
Add the onion and garlic, and cook until the onion is softened, about 5 minutes.
Stir in the curry powder and cook, stirring for a further 30 seconds.
Add the remain ingredients, except the yogurt or sour cream.
Stir until well combined then bring to the boil.
Reduce the heat and cook, partially covered for about 30 minutes sirring occasionally until the pumpkin is tender.
Serve in bowls with a dollop of yoghurt or sour cream.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1076.17 Kcal (4506 kJ)
Calories from fat	19.65 Kcal
		% Daily Value*
Total Fat	2.18g	3%
Sodium	37185.22mg	1549%
Potassium	900.28mg	19%
Total Carbs	211.94g	71%
Sugars	3.48g	14%
Dietary Fiber	18.17g	73%
Protein	11.77g	24%
Vitamin C	20.1mg	33%
Iron	173.7mg	965%
Calcium	78.9mg	8%

Amount Per 100 g
Calories	211.96 Kcal (887 kJ)
Calories from fat	3.87 Kcal
		% Daily Value*
Total Fat	0.43g	3%
Sodium	7323.89mg	1549%
Potassium	177.32mg	19%
Total Carbs	41.74g	71%
Sugars	0.68g	14%
Dietary Fiber	3.58g	73%
Protein	2.32g	24%
Vitamin C	4mg	33%
Iron	34.2mg	965%
Calcium	15.5mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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