Curried lentil and vegetable soup

Prep 0 h : 10 m
Cook 0 h : 20 m


  • 500g butternut pumpkin, peeled and coarsely chopped

    1 litre vegetable stock

    1 litre water

    2 tsp olive oil

    120g brown onion, finely chopped

    1 large clove garlic, crushed

    120g carrot, coarsely chopped

    150g celery, trimmed and finely chopped

    1 fresh bay leaf

    3 tsp curry powder

    1 cup frozen peas

    400g canned brown lentils, drained and rinsed

    4 tbsp lemon juice

    4 tbsp chopped fresh coriander


  • Place pumpkin, stock and the water in a medium saucepan; cover, bring to the boil.

    Reduce heat; simmer, uncovered, for 5 mins or until pumpkin is nearly tender.

    Heat oil in a large saucepan over high heat; cook onion, garlic, carrot, celery and bay leaf, stirring, for 3 mins or until softened.

    Add curry powder; stir until fragrant.

    Add pumpkin mixture and peas to the pan; simmer for 10 minutes or until vegetables are tender.

    Stir in lentils and juice.

    Remove and discard bay leaf.

    Ladle soup into bowls; serve topped with coriander.