Name: Curried pumpkin and lentil soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: Curried vegetable & lentil soup; 1 litre (4 cups) vegetable stock; 1 litre (4 cups) water; 500 gram butternut pumpkin, peeled, chopped finely; 2 teaspoon 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 teaspoon curry powder; 1 cup (120g) frozen peas; 400 gram (12½ ounces) canned brown lentils, rinsed, drained; 1/4 cup (60ml) lemon juice; 1/4 cup fresh coriander leaves (cilantro), loosely packed

Wonderfully warming and packed full of flavour, this delicious curried vegetable and lentil soup is the ultimate comfort food.

Looking for more vegetable soup recipes?

Ingredients

Curried vegetable & lentil soup

1 litre (4 cups) vegetable stock

1 litre (4 cups) water

500 gram butternut pumpkin, peeled, chopped finely

2 teaspoon 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 teaspoon curry powder

1 cup (120g) frozen peas

400 gram (12½ ounces) canned brown lentils, rinsed, drained

1/4 cup (60ml) lemon juice

1/4 cup fresh coriander leaves (cilantro), loosely packed

Method

Curried vegetable & lentil soup

1.Place stock, the water and pumpkin in a medium saucepan, cover, bring to the boil. Reduce heat, simmer, uncovered, about 5 minutes or until pumpkin is almost tender.

2.Meanwhile, heat oil in a large saucepan over high heat, cook onion, garlic, carrot and celery, stirring, until softened. Add curry powder, stir until fragrant. Add pumpkin mixture and peas to pan, simmer about 10 minutes or until vegetables are tender. Stir in lentils and juice.

3.Serve soup sprinkled with coriander. Accompany with crusty bread,

Curry powder is a blend of ground spices used for making curries, it comes as both mild and hot.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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