Adding lentils to pumpkin soup gives you a big protein and fibre hit while the curry adds a delicious zing to add warmth.
1 tablespoon olive oil
1 onion, finely chopped
1 clove garlic, crushed
2 teaspoons curry powder
1 tin lentils
1.75kg butternut pumpkin, peeled, seeds removed, and chopped
3 – 4 cups vegetable stock (judge thickness and add stock as required)
Natural yoghurt, to serve
Heat oil in a large heavy-based saucepan over medium heat. Add onion and garlic, cooking for 2 to 3 minutes until soft. Stir in curry powder and cook, stirring, for 30 seconds.
Add lentils, pumpkin, and stock. Stir until well-combined. Bring to the boil. Reduce heat to medium-low. Cook, partially covered, for about 20 minutes, stirring regularly until pumpkin is just tender.
Serve immediately, topped with a dollop of natural yoghurt (optional, but really yum)
- vegetarian dish that’s easily made vegan by leaving out the yoghurt