23 minutes ago
Curried pumpkin lentil soup.
1 tablespoon olive oil
1 onion, finely chopped
1 clove garlic, crushed
2 teaspoons madras curry powder
1 1/2 cups dried red lentils
1.75kg butternut pumpkin, peeled, seeds removed, and chopped
5 cups massel vegetable liquid stock
coconut yoghurt, to serve
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. (i roast the pumpkin with spices prior to adding as i find this brings out more flavour)
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.
serve immediately, topped with a dollop of coconut yoghurt if desired. add some naan bread. yum!