Friday, October 15, 2010

Pumpkin and Red Lentil Soup

This is a great way to add more lentils to your family's diet. Very lightly spiced, the soup tastes fabulous with a dollop of Greek yoghurt and a garnish of fresh coriander.

Suitable for the whole family. Use a salt-free stock and consider omitting the sweet chilli sauce if cooking for babies under 12 months.

Pumpkin and Red Lentil Soup
1 tbsp olive oil
1 onion, diced
1 garlic clove
1 tsp ground cumin
1/2 tsp turmeric
1L salt-reduced or homemade (salt-free) chicken stock
1 cup red lentils
800g peeled diced pumpkin
2 tbsp peanut butter (no added salt or sugar if cooking for infants)
1 tbsp sweet chilli sauce
Salt and pepper to taste

  1. Heat olive oil in a deep saucepan. Add onion, garlic and spices, frying lightly until fragrant and onion soft.

  2. Pour in chicken stock

  3. Add red lentils, pumpkin, peanut butter, and sweet chilli sauce

  4. Simmer gently for about 40 minutes, stirring occasionally

  5. Once cooked, remove from heat and puree with hand blender

  6. Serve with a dollop of yoghurt and fresh coriander

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