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