Thursday, May 15, 2008

CORE Curried Lentil and Pumpkin Soup

Serves: 4

Difficulty: Easy


  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 2 teaspoons Madras curry powder
  • 1 1/2 cups dried red lentils
  • 1.75kg butternut pumpkin, peeled, seeds removed, and chopped
  • 5 cups vegetable stock
  • natural low fat yoghurt, to serve


Heat oil, add onion and garlic and cook for 2 to 3 minutes until soft.
Stir in curry powder and cook, stirring, for 30 seconds.
Add lentils, pumpkin, and stock.
Bring to the boil, reduce heat and simmer for about 20 minutes until pumpkin is just tender.
Serve immediately, topped with a dollop of natural yoghurt if desired.

Not on Core? The total for this recipe is 24 points

1 comment:

Anonymous said...

Lovely soup and very filling. Tasted better as the days went on. I found that it needed a lot of salt just before serving.