Curried Pumpkinl and Red Lentil soup
Recipe: #42982
June 21, 2024
Categories: Onions, Pumpkin, Indian, Easter Fathers Day, Sunday Dinner, No Eggs, Vegetarian, more
"The Madras curry powder makes up for adding any extra ingredients to the soup and cuts down on work and prep! I have used curry paste with great success, add some chopped chili in with the soup of on top of the yogurt for an additional heat. This is a great flavorsome soup and lends itself to adding for your taste, leave soup as it is or use a blend stick if you prefer. Personally I leave as is and serve with crusty bread....Yummo."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (503.9 g)
- Calories 1050.4
- Total Fat - 85.1 g
- Saturated Fat - 51.7 g
- Cholesterol - 213.5 mg
- Sodium - 1309.2 mg
- Total Carbohydrate - 50.3 g
- Dietary Fiber - 22.8 g
- Sugars - 4.3 g
- Protein - 25.8 g
- Calcium - 100.7 mg
- Iron - 6.6 mg
- Vitamin C - 5.6 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Heat the olive oil in a large heavy-based saucepan over medium heat.
Step 2
Add onion and garlic, cooking for 2 to 3 minutes until soft, making sure not to burn it.
Step 3
Stir in curry powder and cook, stirring for about 30 seconds.
Step 4
Add the lentils, pumpkin, and stock & stir until well-combined; bring mix to the boil then reduce heat to medium-low.
Step 5
Cook, partially covered, for about 20 minutes, stirring regularly until pumpkin is just tender.
Step 6
Serve immediately, topped with a dollop of natural yogurt if desired.
Tips
No special items needed.
1 Reviews
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