Ingredients (serves 4)
* 1 tablespoon olive oil
* 1 onion, finely chopped
* 1 clove garlic, crushed
* 2 teaspoons Madras curry powder
* 1 1/2 cups dried red lentils
* 1.75kg butternut pumpkin, peeled, seeds removed, and chopped
* 5 cups vegetable stock
* natural yoghurt, to serve
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Heat oil in a large heavy-based saucepan over medium heat. Add onion and garlic, cooking for 2 to 3 minutes until soft. Stir in curry powder and cook, stirring, for 30 seconds.
Add lentils, pumpkin, and stock. Stir until well-combined. Bring to the boil. Reduce heat to medium-low. Cook, partially covered, for about 20 minutes, stirring regularly until pumpkin is just tender.
Serve immediately, topped with a dollop of natural yoghurt if desired.