Carrot, Pumpkin and Red Lentil Soup

    45 minutes

    This was in our local weekend paper recently. I found the recipe very easy to make and very delicious.

    24 people made this

    Serves: 4 

    • 2 tablespoons extra virgin olive oil
    • 1 large brown onion, diced
    • 1 1/2 teaspoons medium curry powder, Madras style
    • 750g pumpkin, peeled and cut into chunks
    • 2 large carrots, peeled and sliced
    • 1 1/2 cups red lentils, well rinsed
    • small knob of ginger, sliced
    • 6 cups vegetable stock
    • 1 cup water
    • 4-5 chervil leaves, chopped coarsely
    • cracked black pepper

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Heat olive oil in a large saucepan over medium heat then add the onion and curry powder. Stir until onion is soft.
    2. Add pumpkin, carrots, red lentils and ginger then stir well.
    3. Add stock and water then bring to a boil. Reduce the heat and simmer for 20 minutes.
    4. Process mixture in a food processor or blender until smooth. Reheat gently and serve topped with chervil and pepper.

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