Curried Pumpkin and Lentil Soup Recipe
Preparation time: 30 minutes (excludes simmering time)
For accuracy, we use digital scales to weigh ingredients. We have included volume measurements in Australian Standard cups (250ml) and spoons (20ml tablespoon, 5ml teaspoon).
1 tablespoon (20ml) oil
1 large (200g) onion, peeled and finely diced
1 large (200g) carrot, peeled and finely diced
1/4 teaspoon dried hot chilli flakes (or to taste)
1 large garlic clove, peeled and crushed
1 tablespoon (10g) curry powder (we used Herbie's Madras style curry powder)
1kg peeled, deseeded butternut pumpkin*, roughly chopped into small pieces
100g (1/2 cup) dried red lentils
750ml (3 cups) vegetable or chicken stock
165ml (2/3 cup) coconut milk
Salt, to taste
Heat oil in a large, heavy-based saucepan over medium heat.
Add onion, carrot and chilli flakes to the pan and cook, stirring occasionally, for about 10 minutes, until onion and carrot have softened slightly.
Add garlic and curry powder to the pan.
Cook for 30 seconds, stirring constantly.
Add pumpkin, lentils, stock and coconut milk, and stir to combine.
Increase heat and bring mixture to boil.
Cover pan and reduce heat so that the mixture is simmering. Simmer, stirring occasionally, for about 30 minutes, until vegetables and lentils are tender.
Leave soup chunky or puree with a stick blender. Season with salt to taste.
Serve, or store in the refrigerator or freezer.
*Butternut pumpkin is also known as butternut squash. © www.exclusivelyfood.com.au