- 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