Curried lentil and pumpkin soup

Cooking Soups Curried lentil and pumpkin soup

Curry powder makes this lentil and pumpkin soup zing.

Lables: Vegetarian Egg free Fish free Gluten free Peanut free Shellfish free Tree nut free Wheat free
  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.
  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.
  3. Serve immediately, topped with a dollop of natural yoghurt if desired.

If you liked the recipe "Curried lentil and pumpkin soup", tell your friends about it!

1 tbsp olive oil
1 onion, finely chopped
1 clove garlic, crushed
2 tsp Madras curry powder
1 1/2 cups dried red lentils
1.75kg butternut pumpkin, peeled, seeds removed, and chopped
5 cups vegetable stock
natural yoghurt, to serve

Adv

Autors
Preparation time
15
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
Posted by

Rate the recipe Curried lentil and pumpkin soup

total votes: 1

You may need it

View product

Food Storage Container Set

Check price
Hurry up
View product

Food Storage Container Set

Check price
Hurry up
View product

Kitchen Utensil Set

Check price
Hurry up

No comments