|Selwyn College Old Court|
But after a long day of walking around in snow it is nice to come home to a warm house and some yummy food. We had a butternut pumpkin/squash in the cupboard so I decided to make a yummy soup but with lots of lentils and chickpeas for protein (but with almost no fat)!
Creamy Curried Lentil and Pumpkin/Squash Soup
1 brown onion, chopped
1 leek (white and green bits), cut in half and then sliced
2 carrots, sliced
2 small gold sweet potatoes, peeled and chopped
1 butternut pumpkin/squash, peeled, deseeded and chopped
1 cup of red lentils, prewashed
1 cup chickpeas, presoaked* but not cooked**
1 tbsp soya sauce
1/2 tbsp hot curry powder
1/2 tbsp ground cumin
1/2 tbsp garam masala
1/2 tbsp hot chili powder
1/2 tbsp salt
black pepper to taste
Put the vegies, lentils and chickpeas in a large soup pan/pot and cover with water. Bring to the boil and then simmer for 40 min-1 hour (or whenever the chickpeas cook). Blend the hot soup in the pot with a stick blender or transfer to a food processor/blender/liquidiser and then transfer back to the pot.
Keep the blended soup on a low heat and add the spice. Note that you are putting 1/2 tablespoon of each in. Simmer for another couple of minutes and then serve.
*a couple of hours soaking in some water should be fine
** if you only have cooked/canned chickpeas then just add them at the end instead of at the start