Curried Lentil and Pumpkin (Squash) Soup

Submitted by Rhiannon and Matt

"Pumpkin & curry is always a perfect match. Source: Super Food Ideas magazine - June 2003"

 

• Ready In: 45mins
• Ingredients: 8
• Serves: 4

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.