Spicy Lentil Soup with Pumpkin, Tomato and Green Beans

Reader's Digest Brain Power Cookbook

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.

Photo: Reader's Digest Brain Power Cookbook

Servings	Prep Time	Cook Time
6	15minutes	50minutes

Servings	Prep Time
6	15minutes

Cook Time

50minutes

Ingredients

Portions:

Units:

Ingredients

Portions:

Units:

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.