Curried Lentil and Pumpkin (Squash) Soup

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 2 teaspoons Madras curry powder
• 1 12 cups dried red lentils
• 1 34 kg butternut pumpkin, peeled, seeds removed, and chopped
• 5 cups vegetable stock
• natural yoghurt, to serve (optional)

1. Heat oil in a large heavy-based saucepan over medium heat.
2. Add onion and garlic, cooking for 2 to 3 minutes until soft.
3. Stir in curry powder and cook, stirring, for 30 seconds.
4. Add lentils, pumpkin, and stock.
5. Stir until well-combined.
6. Bring to the boil.
7. Reduce heat to medium-low.
8. Cook, partially covered, for about 20 minutes, stirring regularly until pumpkin is just tender.
9. Serve immediately, topped with a dollop of natural yoghurt if desired.

olive oil, onion, garlic, curry powder, red lentils, butternut pumpkin, vegetable stock, natural yoghurt

Taken from www.food.com/recipe/curried-lentil-and-pumpkin-squash-soup-268974 (may not work)