Pump­kin & red len­til soup

Healthy Food Guide (Australia) - - RECIPES -

Serves 4–6 Cost per serve $2.20 Prepa­ra­tion time 15 min Cook­ing time 40 min

veg­e­tar­ian 1 ta­ble­spoon olive oil 1 brown onion, coarsely chopped 2 gar­lic cloves, finely chopped ½ tea­spoon chilli pow­der ¼ tea­spoon ground nut­meg 1 fresh or dried bay leaf 4 le­mon thyme sprigs,

leaves picked 1.2kg pump­kin, seeds re­moved,

peeled, cut into 3cm cubes 1 cup red lentils, rinsed 1 litre re­duced-salt veg­etable stock Greek-style yo­ghurt and

toasted pepi­tas, to serve 1 Heat the oil in a large, heavy-based saucepan over medium heat. Cook the onion for 3 min­utes un­til slightly soft­ened, then add the gar­lic, chilli, nut­meg, bay leaf and thyme and cook for a fur­ther 2 min­utes un­til fra­grant. 2 Add the pump­kin, lentils, stock and 2 cups of wa­ter. Sea­son with pep­per. Bring to the boil, then re­duce the heat to a sim­mer and cover with a lid. Cook for 30 min­utes un­til the pump­kin and lentils are ten­der. 3 Us­ing a stick blender, purée the soup un­til smooth, adding more wa­ter if nec­es­sary. Check the sea­son­ing, then serve with yo­ghurt and toasted pepi­tas.

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