If you’re over snow and bread-gate, why not try this delicious and easy curried pumpkin and red lentil soup recipe from The Tiny Vegan Kitchen.
Tanya says: “This soup is a hug in a bowl, and with the weather we’ve been having in Ireland lately I’ll take all the hugs I can get. It’s packed with goodness and tastes incredible.
“The curry powder adds warmth and by keeping it chunky this soup is a meal in itself, perfect for bringing to work for lunch as it doesn’t spill easily. You could choose to add more stock and blend it fully to create a lighter soup that’s more of a snack or a starter, it will also serve more this way, but I love it chunky.”
You will need:
1 large onion, finely diced
1/2 tablespoon of coconut oil for frying and another 1 tablespoon for roasting
4 cloves of garlic, finely diced
1 tsp turmeric
1 tsp cumin
1 tbsp curry powder
1 ltr of veg stock
1/2 small pumpkin cut into 2cm x 2cm
200g red lentils
- Preheat the oven to 200°C. Put 1 tablespoon of coconut oil into an oven tray and place in the oven. Once the oil has melted and is hot remove the tray and add the squash. Gently move the squash around the tray to evenly coat in the oil. Roast for 20 minutes, turning once.
- Rinse the lentils with cold water and set to the side. Heat the remaining oil in a large pan and add the onions. Cook until translucent and stir occasionally. Add the garlic and cook for a further five minutes, stirring occasionally.
- Next, add the curry powder and the spices and stir for about 2 minutes until all of the aromas have been released. Add the lentils followed by 1litre of veg stock.
- Bring to the boil, cover and reduce to a simmer, cooking for about 30 minutes or until the lentils are cooked.
- Remove the pumpkin from the oven and add half of it to the lentil mix. Stir in and roughly blend, you don’t want a smooth texture. If you need to add a little more liquid at this point do so a little at a time.
- Serve in bowls and top with some more of the pumpkin cubes.