Curried Split Mung Bean, Lentil and Pumpkin Soup

Difficulty: Easy-Medium

Serves 4

Since it’s winter time I’ve decided to give soup another bash. I had some friends over for dinner recently and soup was a last minute addition to the menu, so I was at the mercy of the ingredients in the kitchen. As the title would suggest, I came across some dried split mung beans, some lentils and a pumpkin so I decided to run with that. The result was a tasty and flavoursome winter warmer, especially when served in my Nana’s old pumpkin bowl!


  • 2 tablespoons olive oil
  • 1/2 red onion, finely chopped
  • 2 cloves garlic, crushed
  • 2 tablespoons curry powder
  • 4 chicken style stock cubes
  • 2 litres water
  • 1 cup dried red lentils
  • 1 cup dried split mung beans
  • 1/2 kent pumpkin, peeled, deseeded and chopped (about 8-10 cups worth)
  • Salt and pepper to taste
  • Tofutti Sour Supreme to serve


  1. In a large pan, heat the oil before adding the garlic, onion and curry powder.
  2. Add the mung beans, lentils and pumpkin before pouring in the water and crumbling in the stock cubes.
  3. Bring to the boil, stirring occasionally before allowing to simmer for about 40 minutes or until pumpkin is well cooked. Remember to stir occasionally.
  4. Add the salt and pepper before serving piping hot with a dollop of Sour Supreme.