Curried Lentil And Pumpkin (squash) Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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.