Creamy pumpkin and lentil stew

This tasty dish will instantly become a family favourite. Source: Getty.

This perfectly creamy pumpkin and lentil soup is great for cooler nights when you need something a bit more comforting to enjoy. Stocked full of healthy ingredients, this recipe is great for whipping out on those evenings when you just don’t know what else to cook. It’s easy, healthy and works within a pretty tight budget. Lentils are some of the cheapest and easiest ways to stock your diet full of protein especially for any vegetarians out there. The special ingredient in this unique recipe is a bit of curry powder to add some bite to a normally simple dish. Yum!


  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 2 teaspoons curry powder
  • 1 1/2 cups dried red lentils
  • 1.75kg butternut pumpkin, peeled, seeds removed, and chopped
  • 5 cups vegetable liquid stock
  • Natural yoghurt, to serve (optional)


  1. Heat oil in large heavy-based saucepan over medium heat. Cook onion and garlic for 2 to 3 minutes or until soft. Stir in curry powder. Cook, stirring, for 30 seconds.
  2. Add lentils, pumpkin, and stock. Stir until well-combined. Bring to the boil. Reduce heat to medium-low. Partially cover and cook for about 20 minutes, stirring regularly until pumpkin is just tender.
  3. Serve hot, topped with a dollop of natural yoghurt if desired.

Stories that matter, delivered straight to your inbox

Sign up to our daily newsletter for more great stories

Leave your comment

Please sign in to post a comment.
Retrieving conversation…