Friday, May 13, 2011

Pumpkin and Lentil Soup


Its starting to get Chilly in this part of the world after a summer that seemed to go on forever, but all good things come to an end and it just gives us the excuse to get our winter woollies on and chow down on some yummy heart warming food, but this doesn't mean we have to eat badly, staying on track during the winter months when you are all covered up and out of sight will make it easier to get back into that bikini when summer pops her head out again. Baby and I had this for lunch the other day and it was so filling and delicious, it was her first time having curry in anything but it went down a treat.
This soup is Easy, quick and cheap to make, basically throw it all in a pot and simmer away, here's what you will need

Ingredients
Rice Bran oil Spray
1 Onion Diced
2 cloves of garlic crushed
1 tsp minced ginger
2 tsp mild curry powder
1 Kg Pumpkin chopped and skinned
3/4 Cups of Red or Yellow Lentils
5 Cups of water
1 stock cube
Coriander to serve


Method
Spray a heavy based pot lightly with oil and the Onion and garlic saute for a few minutes
add the ginger and curry powder, stir for a minute or so or until the curry becomes fragrant
Add the pumpkin and lentils, stir to coat
Add the water and stock bring to the boil the reduce to a simmer and cook until the pumpkin and lentils are tender, set aside to cool
I like my soup quite chunky so I just give it a bit of a mash with a potato masher, but if you prefer it a bit smoother add half at a time to a blender and blend until you get the consistency you like
Serve in a big bowl with some coriander on top and maybe a few crisp breads

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