Red lentil & pumpkin soup

Posted by adm On April - 4 - 2012

How to cook Red lentil & pumpkin soup


  • Olive oil spraying
  • 1 brown onion, finely sliced
  • 2 garlic cloves, humiliated
  • 1 tsp finely grated fresh peppiness
  • 2 tsp curry pulverize
  • 1kg butternut pumpkin, raw, deseeded, dig 1cm-pieces
  • 175g (3/4 cup) red lentils, rinsed
  • 1.25L (5 cups) weewee
  • 1x 10g Massel Salt-Reduced Vegetable stock block
  • 90g (1/3 cup) low-fat natural yogurt
  • Fresh coriander leaves, to service

How to:

  • Heat a large saucepan over medium-low passion. Spray with olive oil spraying. Add the onion and make, for 5 minutes or until subdued. Add the ail, ginger and curry powder and ready, stirring, for 1 minute or until redolent.

  • Add the pumpkin, lentils, water and stock dice. Bring to the seethe. Reduce heat to low. Simmer, partially covered, for 15-20 minutes or until the pumpkin and lentils are subdued. Set aside to sang-froid.

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

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

  • Prepare time:10 min.

    Cooking time:30 min.

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