Pumpkin Leek and Red Lentil Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 teaspoons extra virgin olive oil
  • 1 large leek, finely chopped and washed well
  • 2 garlic cloves, crushed
  • 1 teaspoon finely grated fresh ginger
  • 1 teaspoon mild curry powder
  • 1kg jap pumpkin, unpeeled, deseeded, roughly cut into 2cm-pieces
  • 175g (3/4 cup) red lentils, rinsed
  • 1.25L (5 cups) water
  • 1x Massel Salt-Reduced Vegetable or Chicken stock cube (if you have IBS try using the Massel 7's stock cubes)
  • 6 tablespoons low-fat natural or Greek style yoghurt, to serve
  • Fresh coriander leaves, to serve
Instructions
  1. Heat a large saucepan over medium-low heat. When hot, add the oil and the leek and cook for 8 minutes or until soft.  If the leek starts to stick or get too brown, just add a little water.
  2. Add the garlic, ginger and curry powder and cook, stirring, for 1-2 minutes.
  3. Add the pumpkin, lentils, water and stock cube.
  4. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 15-20 minutes or until the pumpkin and lentils are soft. Set aside to cool.
  5. Using a stick blender or food processor, blitz until smooth.
  6. Season with pepper, then place the soup over medium heat and cook, stirring, for 3 minutes or until heated through.
  7. Ladle among serving bowls. Top with the yoghurt and coriander to serve.
Recipe by Healthy Home Cafe at https://healthyhomecafe.com/2013/08/09/pumpkin-leek-and-red-lentil-soup/