Pumpkin & Red Lentil Soup

 Recipe from Delicious Vegetarian Food, page 67

Ingredients

1 tablespoon olive oil
1 long red chilli, seeded and chopped
1 onion, finely chopped
500g butternut pumpkin, chopped
350g orange sweet potato, chopped
1 litre vegetable or chicken stock
½ cup red lentils
1 tablespoon tahini

Method

1. Heat the oil in a large saucepan over medium heat, add the chilli and onion and cook for 2-3 minutes, or until the onion is soft. Reduce the heat to low, add the pumpkin and sweet potato and cook, covered, for 8 minutes, stirring occasionally.
2. Increase the heat to high, add the stock and bring to the boil. Reduce the heat to low, and simmer, covered, for 10 minutes. Add the lentils and cook, covered, for 7 minutes, or until tender.
3. Blend the soup in batches in a blender, food processor or by using a stick blender. Add the tahini and blend until smooth. Return to the saucepan and gently heat until warmed through. Garnish with chilli and serve with bread.

Notes & Tips

The soup can be made up to a day ahead. Keep covered with plastic wrap in the refrigerator and reheat in a saucepan or in the microwave.