Pumpkin, Leek & Red Lentil Soup - Grains & Legumes Nutrition Council

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 large leek, washed well and finely chopped
• 2 cloves garlic, crushed
• 1 teaspoon finely grated fresh ginger
• 1 teaspoon mild curry powder
• 1 kg Jap pumpkin, unpeeled, deseeded, roughly cut into 2-cm pieces
• 1 cup (200 grams) red lentils, rinsed
• 2 cups (½ litre) vegetable stock
• 2 cups water
• Pepper, to taste
• Natural or Greek-style yoghurt, optional
• Fresh coriander leaves