Curried pumpkin and lentil soup | Women's Weekly Food
Wonderfully warming and packed full of flavour, this delicious curried vegetable and lentil soup is the ultimate comfort food.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- Curried vegetable & lentil soup
- 1 litre (4 cups) vegetable stock
- 1 litre (4 cups) water
- 500 grams butternut pumpkin, peeled, chopped finely
- 2 teaspoons olive oil
- 1 (170g) medium brown onion, chopped finely
- 1 clove garlic, crushed
- 1 (120g) medium carrot, finely chopped
- 1 (150g) stalk celery, trimmed, finely chopped
- 3 teaspoons curry powder
- 1 cup (120g) frozen peas
- 400 grams (12½ ounces) canned brown lentils, rinsed, drained
- 1/4 cup (60ml) lemon juice
- 1/4 cup fresh coriander leaves (cilantro), loosely packed
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