Curried Pumpkinl and Red Lentil soup
Created by Tisme on June 21, 2024
- Servings: 4
- Prep Time: 20m
- Cook Time: 25m
- Recipe #42982
Ingredients
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 clove garlic, very finely chopped or finely grated
- 2 teaspoons Madras curry powder
- 1 1/2 cups dried red lentils
- 1.75 kilogram butternut pumpkin, peeled, seeds removed, and chopped
- 5 cups liquid vegatable stock
- Natural greek yogurt or coconut cream, to serve (optional)
How to Make
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Step 1: Heat the olive oil in a large heavy-based saucepan over medium heat.
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Step 2: Add onion and garlic, cooking for 2 to 3 minutes until soft, making sure not to burn it.
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Step 3: Stir in curry powder and cook, stirring for about 30 seconds.
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Step 4: Add the lentils, pumpkin, and stock & stir until well-combined; bring mix to the boil then reduce heat to medium-low.
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Step 5: Cook, partially covered, for about 20 minutes, stirring regularly until pumpkin is just tender.
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Step 6: Serve immediately, topped with a dollop of natural yogurt if desired.
Nutritional Facts
- 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