Pumpkin and Red Lentil Soup

This budget-friendly winter classic is a healthy and filling option for the family

Ingredients:

• 700g Pumpkin (peeled, deseeded, cut into small pieces)
• 1 cup Red Lentils
• 1 Brown Onion, halved
• ½ a Lemon, juiced
• 1 handful Coriander
• 1 teaspoon Turmeric
• 1 teaspoon Cayenne Pepper
• 1 teaspoon Cumin
• 1 Litre of Chicken Stock
• low-fat natural yoghurt – to serve (optional, see Note)

Method:

1. Combine Pumpkin, Onion, Lentils and Spices in a large pot.
2. Cover the ingredients in the pot with stock and bring to the boil on a high heat.
3. Reduce the heat and simmer until the vegies are soft
4. Set aside and allow to cool slightly.
5. Using a blender* or a hand held barmix, blend the vegetable and stock mix until smooth.
6. Add the lemon juice and coriander and stir before serving.

Note: garnish with a spoonful of low-fat natural yoghurt and fresh coriander to serve

*If using a blender, be careful not to add too much of the vegetable mix at once. Please consider blending the mix in portions – and be careful. Mix should be allowed to cool before blending.

Photograph by Mark O’Meara