Pumpkin and Lentil Soup
I’ve been meaning to use lentils more lately, and last night I finally did it! I made this pumpkin and lentil soup in the slow cooker (easy to cook NOT in the slow cooker also- I just did it that way ’cause it worked better with my day…), and it was quite nice. It was strong, and I wouldn’t really recommend having this for dinner, and then lunch the next day- could be a bit of overload! I can’t remember if I put curry powder in this or not… if you think it’s not flavoursome enough, then add 2 teaspoons!
Photo via weightwatchers.com.au
Ingredients
| Serves 6 | ||
| 1 medium onion, chopped | ||
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| 1000 g fresh pumpkin, peeled, chopped | ||
| 2/3 cup dry lentils | ||
| 4 whole stock cube, dissolved in 4 cups (1 litre) hot water | ||
| STEPS: | ||
| I cooked this in the slow cooker- so basically just put everything in there, and cooked it on low for about 9 hours. Could have been done in a few- but that’s the beauty of the slow cooker!
Once it’s cooked just wiz it with a bar mix, or put it into a blender to pluse. It turns out really, really thick, and we ate it like that, but you could probably add some light evaporated milk to make it go a bit thinner. This recipe is 2 Weight Watchers points per serve. If you add the evaporated milk, it’ll be more. |
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