Pumpkin and Red Lentil Soup
A great high protein vegetarian option
Servings: 4 bariatric serves
Calories: 151kcal
Ingredients
- 1/2 brown onion finely chopped
- 1 garlic cloves crushed
- 1/2 teaspoon finely grated fresh ginger
- 1 teaspoon curry powder
- 500 g butternut pumpkin peeled, deseeded, cut into 1cm-pieces
- 1/2 cup red lentils rinsed
- 2.5 cups vegetable stock
Instructions
- Heat a large saucepan with a dash of olive oil over medium-low heat. Add the onion and cook, for 3-5 minutes or until soft and translucent. Add the garlic, ginger and curry powder and cook, stirring, for 1 minute or until aromatic.
- Add the pumpkin, lentils and stock. Bring to the boil. Reduce heat and simmer, partially covered, for 15-20 minutes or until the pumpkin and lentils are soft. Set aside to cool.
- Blend the soup with a stick blender or food processor until smooth. Season with salt and pepper and serve with a dollop of Greek yoghurt.
Notes
- Recipe adapted from Taste
- If you're feeding others, 2 bariatric serves are equal to one regular, non-sleeved serve. Use the slider above to adjust the serving sizes you need.
