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Curried lentil-and-pumpkin soup with ‘naanwiches’

Curried lentil and pumpkin soup with ‘naanwiches’

Winter comfort in a bowl!

  • Serves 4
  • Less than 45 minutes
 

INGREDIENTS

  • 2 Tbsp (30ml) olive oil
  • 800g pumpkin, diced
  • 2 onions, chopped
  • 2 cloves garlic, crushed
  • 2cm knob ginger, grated
  • 1 Tbsp (15ml) curry powder
  • 1 Tbsp (15ml) masala powder
  • 2 tsp (10ml) ground cumin
  • 2 tsp (10ml) ground coriander
  • 10 fresh curry leaves (optional)
  • ½ packet (125g) red lentils
  • 3 cups (750ml) vegetable stock
  • Salt and milled pepper
  • 1 can (400g) coconut cream
  • Handful fresh coriander
  • 4-6 PnP Pick Local garlic naan breads
  • 3 Tbsp (45ml) chutney
  • 2 salad tomatoes, sliced
  • ½ red onion, sliced
  • 1 cup (125g) mozzarella, grated

METHOD

  1. Heat olive oil in a pot and brown pumpkin all over. Remove and set aside.
  2. Sauté onions until soft.
  3. Add garlic cloves and ginger and fry for a minute.
  4. Stir in curry powder, masala, cumin and coriander.
  5. Fry for another minute, or until fragrant, adding an extra glug of oil if needed.
  6. Return pumpkin to pot and add curry leaves, lentils and stock.
  7. Season and simmer for 10-15 minutes, or until pumpkin is soft and lentils are cooked.
  8. Stir in coconut cream and fresh coriander and heat through.
  9. Spread naan breads with chutney on one side.
  10. Top with tomatoes, red onion and mozzarella, then fold over. Toast in a sandwich press or a dry frying pan.
  11. Serve soup with ‘naanwiches’.
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