Curried Lentil and Pumpkin (Squash) Soup |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
Pumpkin & curry is always a perfect match. Source: Super Food Ideas magazine - June 2003 Ingredients:
1 tablespoon olive oil |
1 onion, finely chopped |
1 garlic clove, crushed |
2 teaspoons madras curry powder |
1 1/2 cups dried red lentils |
1 3/4 kg butternut pumpkin, peeled, seeds removed, and chopped |
5 cups vegetable stock |
natural yoghurt, to serve (optional) |
Directions:
1. Heat oil in a large heavy-based saucepan over medium heat.
2. Add onion and garlic, cooking for 2 to 3 minutes until soft. Stir in curry powder and cook, stirring, for 30 seconds.
3. Add lentils, pumpkin, and stock. Stir until well-combined. Bring to the boil.
4. Reduce heat to medium-low. Cook, partially covered, for about 20 minutes, stirring regularly until pumpkin is just tender.
5. Serve immediately, topped with a dollop of natural yoghurt if desired.
|
|