INGREDIENTS
150g (5½oz) dry red lentils (no need to soak)
25g (1oz) butter
1tbsp olive oil
1 large onion, chopped
1 heaped tsp each minced ginger and garlic
2tbsp medium curry paste
1.25kg (2lb 12oz) pumpkin, deseeded, peeled and roughly chopped
[900g (2lb) peeled and deseeded weight]
1.2ltr (2pt) hot vegetable stock
400g can chopped tomatoes
Small handful each fresh coriander leaves and toasted pumpkin seeds to garnish
METHOD
Tip the lentils into a saucepan and pour over boiling water. Bring to the boil and simmer for 15 minutes, skimming off any scum that rises to the surface of the water.
Melt the butter in a separate large saucepan, add the oil and onion and cook for 5-6 minutes until softened. Stir in the ginger, garlic and curry paste and cook over a low heat for 5 minutes, stirring occasionally. Add the pumpkin and stock and bring to the boil. Cover and simmer for 20 minutes until the pumpkin is tender.
Blend the soup in a food processor or with a stick blender. Drain the lentils and stir them into the soup with the tomatoes. Reheat gently and season with salt and black pepper. Garnish with the coriander leaves and pumpkin seeds.