Spiced pumpkin and red lentil soup
Prep
30m
Cook
1h
05m
serves
4
Ingredients (11)
- 2kg butternut pumpkin, peeled, seeds removed, cut into 3cm pieces
- 1/4 cup (60ml) extra virgin olive oil
- 1 tsp each chilli flakes (optional), ground cumin, ground coriander & ground cinnamon
- 1 onion, thinly sliced
- 3cm piece (15g) ginger, finely grated
- 1 cup (200g) red lentils
- 6 cups (1.5L) Massel Chicken Style Liquid Stock
- 1/2 cup (140g) Greek yoghurt
- 1/4 cup loosely packed curry leaves, fried
- 1/4 bunch coriander, leaves picked
- 1 long red chilli, finely chopped, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Preheat oven to 180°C. Place pumpkin in a large roasting pan with 1 tbs olive oil and all the spices. Toss to combine and season. Roast for 50-55 minutes until pumpkin is cooked. Set aside.
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2.Heat remaining 2 tbs oil in a large saucepan over medium-high heat. Add onion and ginger ,and cook, stirring occasionally, for 2-3 minutes until onion begins to soften. Add lentils and cook, stirring occasionally, for 4-5 minutes until lentils are coated in oil and heated through. Add pumpkin and cover with stock. Bring to the boil, reduce heat to medium and simmer, stirring occasionally, for 1 hour. Remove from heat and season. If soup is too thick, add a little water at the end of cooking until a desired consistency.
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3.Divide soup among bowls, spoon over Greek yoghurt and top with fried curry leaves, coriander and chilli to serve.
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