Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. Olive oil spray

  3. 1 brown onion, finely chopped

  4. 2 garlic cloves, crushed

  5. 1 tsp finely grated fresh ginger

  6. 2 tsp curry powder

  7. 1kg butternut pumpkin, peeled, deseeded, cut into 1cm-pieces

  8. 175g (3/4 cup) red lentils, rinsed

  9. 1 1/4L (5 cups) water

  10. 1x 10g Massel Salt-Reduced Vegetable stock cube

  11. 90g (1/3 cup) low-fat natural yoghurt

  12. Fresh coriander leaves, to serve

Instructions Jump to Ingredients ↑

  1. Method Heat a large saucepan over medium-low heat. Spray with olive oil spray. Add the onion and cook, for 5 minutes or until soft. Add the garlic, ginger and curry powder and cook, stirring, for 1 minute or until aromatic.

  2. Add the pumpkin, lentils, water and stock cube. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 15-20 minutes or until the pumpkin and lentils are soft. Set aside to cool.

  3. Ladle half the lentil mixture into the jug of a blender and blend until smooth. Transfer to a clean saucepan. Repeat with the remaining lentil mixture.

  4. Place the soup over medium heat and cook, stirring, for 3 minutes or until heated through. Season with pepper. Ladle among serving bowls. Top with the yoghurt and coriander to serve.


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