Pumpkin and Red Lentil Soup

Preparation time: 30 minutes
Cooking time: 45 minutes

Ingredients: serves 6

  • 150g / 5.5oz dry rent lentils (no need to soak)
  • 25g / 1oz butter
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 heaped teaspoon each minced ginger and garlic (or use dried)
  • 2 tablespoon medium curry paste
  • 1.25kg / 2lb 12oz pumpkin, deseeded, peeled and roughly chopped
  • 1.2 litres / 2 pints hot vegetable stock
  • 400g can chopped tomatoes

Method

  1. Tip the lentils into a saucepan and pour over boiling water. Bring to the boil and simmer for 15 minutes.  Skim off any scum that rises to the surface of the water.
  2. Melt the butter in a separate large saucepan, add the oil and onion and cook for 5-6 minutes until softened.  Stir in the ginger, garlic and curry paste and cook over a low heat for 5 minutes, stirring occasionally.
  3. Add the pumpkin and stock and bring to the boil. 
  4. Cover and simmer for 20 minutes until the pumpkin is tender.
  5. Blend the soup in a food processor or with a stick blender.
  6. Drain the lentils and stir them into the soup with the tomatoes.
  7. Reheat gently and season with salt and pepper.
  8. Serve.
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