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Curried Lentil and Pumpkin Soup
Ingredients
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 2 teaspoons Madras curry powder
  • 1 ½ cups dried red lentils
  • 1.75kg butternut pumpkin, peeled, seeds removed, and chopped
  • 5 cups Massel vegetable liquid stock
  • natural yoghurt, to serve
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