Pumpkin and red lentil soup
Try this simple pumpkin and red lentil soup recipe for a satisfying, healthy dish that’s ready in no time.
Prep: 15 mins
Cook: 4 hrs
Total: 4 hrs 15 mins
4 hours in the slow cooker or 40 minutes on the hob
Serves: 4-6
Ingredients
- 1 tbsp olive oil
- 20g butter
- 1 brown onion coarsely chopped
- 2 garlic cloves finely chopped
- 1/2 tsp chilli powder
- 1/4 tsp ground nutmeg
- 1 fresh or dried bay leaf
- 4 lemon thyme sprigs leaves picked
- 1.2kg pumpkin with seeds removed and peeled and cut into 3cm (1¼in) cubes
- 200g red lentils rinsed
- 1l chicken or vegetable stock
- salt and pepper
- Greek-style yoghurt to serve
- toasted pumpkin seeds to serve
Method
Step 1
To make in the slow cooker: heat the oil and butter in a frying pan over medium heat. Cook the onion for 3 minutes until slightly softened, then add the garlic, chilli, nutmeg, bay leaf and thyme and cook for a further 2 minutes until fragrant. Transfer to the slow cooker, along with the pumpkin, lentils, stock and 250ml (9fl oz) of water. Season with salt and pepper, then cook on high for 4 hours until the pumpkin and lentils are tender.
Step 2
To make on the hob: follow the recipe above, using a heavy-based saucepan, but add 500ml (17fl oz) water. Bring to the boil then reduce the heat to a simmer and cover with a lid. Cook for 30 minutes until the pumpkin and lentils are tender.
Step 3
Using a stick blender, purée the soup until smooth, adding more water if necessary. Check the seasoning, then serve with yoghurt and toasted pumpkin seeds.
Recipe and image from Slow Cooking by Olivia Andrews (£18.99, Murdoch Books, murdochbooks.co.uk) Image: Steve Brown