This Indian-spiced red lentil and pumpkin soup is a nourishing and warming dinner that’s both aromatic and tasty. Topped with chillies, pistachios and cashews, this smooth, creamy soup doubles as a light weeknight dinner and an easy workday lunch.
Love Indian-inspired recipes? Add a few of these recipes to next week’s meal plan.
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Ingredients
Method
1.Heat 3 teaspoons of the oil in a large saucepan over medium heat. Cook onion, ginger, garlic, turmeric, coriander and cumin, stirring, for 3 minutes or until softened and fragrant. Add pumpkin, lentils and stock. Bring to a simmer. Reduce heat to medium-low; cook for 10 minutes or until lentils are almost tender. Reserve 2 tablespoons coconut milk, then add remaining to pan. Cook a further 10 minutes or until pumpkin and lentils are very soft.
2.Using a stick blender, blend soup until smooth.
3.Heat remaining oil in a small frying pan over medium-high heat. Toast curry leaves for 1 minute or until light golden and crisp. Drain on paper towel.
4.Ladle soup into bowls; drizzle with reserved coconut milk and top with toasted curry leaves, chopped nuts and sliced chilli.
Using light coconut milk with reduce the saturated fat content of this recipe.
Note
