Curtis Stone's curried butternut pumpkin lentils with yoghurt
By Curtis Stone
Ingredients
- 1 1/2 tbsp olive oil
- 700g butternut pumpkin,
- peeled, seeded, cut into 2cm pieces
- 1 small brown onion, roughly chopped
- 2 sticks celery, cut into 1cm pieces
- 2 cloves garlic, finely chopped
- 2cm piece fresh ginger, peeled, finely chopped
- 1 tbsp Hoyts mild curry powder
- 3 tsp Coles Brand ground coriander
- 3 tsp Coles Brand ground cumin
- 1 Hoyts cinnamon stick*
- 325g McKenzie’s red lentils, rinsed
- 3 cups water
- 2 cups Coles Brand chicken or vegetable stock
- 1/2 cup Coles Brand Greek style yoghurt
- 1 tbsp chopped fresh coriander
- *Spencer’s in WA
Preparation method
Place a large heavy based saucepan over medium-high heat until hot. Add the oil and when hot, add the pumpkin and onion and cook for 5 minutes, stirring frequently, until onion is tender.
Add the celery and cook for 5 minutes until softened. Season with salt and pepper.
Stir in the garlic, ginger, curry powder, coriander, cumin and cinnamon stick. Cook for 1 1/2 minutes until fragrant.
Add the lentils and then pour in the water and stock. Bring to a simmer and then reduce heat to low.
Cover and cook for about 18 minutes, adjusting the heat as needed, until mixture thickens slightly and lentils are just cooked through and tender but still intact.
The consistency of the mixture should be between a thick soup and a stew.
Turn off heat, remove the cinnamon stick and season with salt and pepper.
Divide lentils between large serving bowls. Top each with a spoonful of yoghurt and garnish with fresh coriander. Serve immediately.
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