Curried Lentil and Pumpkin Soup |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Ingredients:
1 tablespoon olive oil |
1 onion, finely chopped |
1 garlic clove, crushed |
2 teaspoons curry powder |
1 1/2 cups red lentils, rinsed and picked over |
1 3/4 kg butternut pumpkin, peeled, seeds removed, chopped |
8 cups vegetable stock |
yoghurt or sour cream, to serve |
Directions:
1. Heat the oil in a heavy based saucepan over medium heat.
2. Add the onion and garlic, and cook until the onion is softened, about 5 minutes.
3. Stir in the curry powder and cook, stirring for a further 30 seconds.
4. Add the remain ingredients, except the yogurt or sour cream.
5. Stir until well combined then bring to the boil.
6. Reduce the heat and cook, partially covered for about 30 minutes sirring occasionally until the pumpkin is tender.
7. Serve in bowls with a dollop of yoghurt or sour cream.
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