Reader's recipes
Curried lentil and pumpkin soup
By Denise Kirkham of Yea, Victoria
Curried lentil and pumpkin soup by Denise Kirkham of Yea, Victoria.
INGREDIENTS
1 tablespoon olive oil
1 onion, finely chopped
1 garlic clove, crushed
2 teaspoons Madras curry powder
5 cups vegetable stock
1.5kg butternut pumpkin, peeled, seeds removed, cut into cubes
1½ cups red lentils
Natural yoghurt and coriander, to serve
METHOD
- Heat oil in a large saucepan on high. Sauté onion and garlic for 2-3 minutes, until tender. Add curry powder. Cook, stirring, for 1 minute. Add stock, pumpkin and lentils.
- Bring to boil. Reduce heat to low. Cook, partially covered, for 15-20 minutes, stirring occasionally, until pumpkin is tender.
- Serve soup topped with yoghurt and coriander.
