Spicy Lentil Soup with Pumpkin, Tomato and Green Beans
You can use any type of Indian curry paste, from a mild korma to a spicy vindaloo, or leave it out altogether for a simple vegetable and lentil soup. Throw in a handful of leafy greens such as baby spinach or kale at the end of cooking for an extra boost of vegetables.
Spicy Lentil Soup with Pumpkin, Tomato and Green Beans
Spicy Lentil Soup with Pumpkin, Tomato and Green Beans
| Servings | Prep Time | Cook Time |
| 6 | 15minutes | 50minutes |
| Servings | Prep Time |
| 6 | 15minutes |
| Cook Time |
| 50minutes |
Ingredients
- 1 tbsp olive oil
- 1 onion chopped
- 2 celery stalks chopped
- 2 carrots chopped
- 2 garlic cloves crushed
- 2 tbsp korma curry paste
- 1 kg butternut squash chopped
- 410 g diced tomatoes
- 3 cups vegetable stock
- 400 g brown lentils rinsed and drained
- 100 g green beans cut into short lengths
- 1/2 cup Greek-style yogurt low-fat, to serve
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Ingredients
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Instructions
- Heat the oil in a large saucepan over low heat. Cook the onion, celery and carrots for 10 minutes, until golden brown and very soft. Stir regularly to prevent sticking and burning.
- Stir in the garlic and curry paste, and cook for 1 minute. Add the pumpkin, tomatoes and stock. Cover and bring to a boil, then reduce the heat to low and cook for 30 minutes, until the pumpkin is soft.
- Stir in the lentils and beans, and cook for 5 minutes, until the beans are tender.
- Spoon the soup into six serving bowls and serve topped with the yogurt.
Recipe Notes
You can replace the canned lentils with 1-1/2 cups cooked lentils made from 1/2 cup dried lentils.
Each serving provides 823 kJ, 197 kcal, 7 g protein, 6 g fat, 31 g carbohydrate, 7 g fibre and 695 mg sodium.
