Curried lentil and pumpkin soup

Posted by adm On October - 2 - 2011

How to cook Curried lentil and pumpkin soup


  • 1 tablespoon olive oil
  • 1 onion, finely shredded
  • 1 clove ail, humiliated
  • 2 teaspoons Madras curry pulverisation
  • 1 1/2 cups dried red lentils
  • 1.75kg butternut pumpkin, raw, seeds removed, and shredded
  • 5 cups vegetable strain
  • natural yogurt, to answer

How to:

  • Heat oil in a large heavy-based saucepan over medium passion. Add onion and ail, cooking for 2 to 3 minutes until subdued. Stir in curry powder and ready, stirring, for 30 seconds.

  • Add lentils, pumpkin, and strain. Stir until well-combined. Bring to the moil. Reduce heat to medium-low. Prepare, partially covered, for around 20 transactions, stirring regularly until pumpkin is just tenderise.

  • Serve immediately, topped with a dollop of natural yogurt if desired.

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