Rabu, 13 April 2011

Curried lentil and pumpkin soup

Ingredients (serves 4)

  • 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 vegetable stock
  • natural yoghurt, to serve
  • Method

    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.

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