This one pot red lentil and pumpkin soup is a flavour filled, nutritious and easy dinner recipe that offers a variety of benefits, from its delicious taste to ease of preparation. Made in one pot and coming together in 30 minutes, this meal is the perfect winter comfort food.
For this recipe I did a collab with the lovely Bec from @nourishing_naturally!
We really hope you enjoy this easy, higher protein, budget friendly soup recipe and if you do try it be sure to let us know how it goes!
Ingredients needed:
- olive oil
- brown onion, diced
- garlic cloves, diced
- curry powder
- butternut pumpkin, diced
- red lentils, rinsed
- water
- vegetable stock
- greek yoghurt
- coriander
- bread
How to make one pot red lentil and pumpkin soup:
- Heat oil in a large saucepan over medium-low heat. Add onion and cook, for 5 minutes or until soft. Then add garlic, curry powder and stir.
- Add pumpkin, lentils and stock cubes dissolved in the water. Bring to the boil then reduce heat to low and simmer for 20 minutes or until the pumpkin and lentils are soft.
- Set aside to cool slightly then blend. Serve with yoghurt, coriander and enjoy with some bread!
Other recipes to try:
- Creamy tofu pasta
- Roasted sweet potato & quinoa salad with honey mustard dressing
- Creamy chicken and gnocchi
One pot red lentil and pumpkin soup
This one pot red lentil and pumpkin soup is a flavour filled, nutritious and easy dinner recipe that comes together in 30 minutes!
Ingredients
- 2 tbsp olive oil
- 1 brown onion diced
- 4 garlic cloves diced
- 2 tsp curry powder
- 1kg butternut pumpkin diced
- 1 cup red lentils rinsed
- 5 cups water
- 2 cubes of vegetable stock
To serve
- greek yoghurt
- fresh coriander
- bread
Instructions
- Heat oil in a large saucepan over medium-low heat. Add onion and cook, for 5 minutes or until soft. Then add garlic, curry powder and stir.
- Add pumpkin, lentils and stock cubes dissolved in the water. Bring to the boil then reduce heat to low and simmer for 20 minutes or until the pumpkin and lentils are soft.
- Set aside to cool slightly then blend. Serve with yoghurt, coriander and enjoy with some bread!
