Pumpkin and red lentil soup
Photo by Annabel Langbein Media
|2 Tbsp||Olive oil|
|1||Onion, chopped roughly|
|4||Garlic cloves, crushed|
|2 Tbsp||Red curry paste|
|1 cup||Red lentils|
|500 g||Pumpkin, peeled and chopped|
|1 Ltr||Chicken stock|
- In a large pot warm the oil. Add the onion and garlic, cooking until softened. Stir through the curry paste until well combined and fragrant.
- Add the lentils, pumpkin and chicken stock. Bring to a simmer, stirring occasionally for 40-50 minutes until the pumpkin is soft and the lentils are cooked.
- Mash with a potato masher, leaving chunky, or blitz until smooth. Season with salt and freshly ground pepper.
- Serve with a blob of yoghurt and sprinkle of parsley.
More winter soups from Angela