gobble up Ella's interview here
*
gobble up Ella's interview here *
ingredients
3 tbsp olive oil
2 brown onions, finely chopped
2 garlic cloves, thinly sliced
2 cups coarsely grated Kent pumpkin
3 celery sticks, leaves attached, roughly chopped
1 tsp curry powder
½ tsp ground cumin
½ tsp ground coriander
3 tbsp tomato paste
400 g can diced tomatoes
3 cups (750 ml) chicken stock
1 cup green lentils
1 cup red lentils
3 cups (750 ml) water
1 lemon, cut into wedges
¼ cup roughly chopped flat-leaf parsley, plus extra to serve
1 cup Greek-style yoghurt
1 garlic clove, minced
Olives, to serve
method
Heat the oil in a large, heavy-based saucepan. Add the onions and a pinch of salt and cook, stirring, for 15 minutes, or until golden-brown.
Add the garlic to the onions and cook for 1 minute, then add the pumpkin, celery and ground spices. Cook, stirring, for 10 minutes, or until the vegetables soften.
Add the tomato paste to the pan and cook for 1 minute, then add the tomatoes, chicken stock, lentils and water.
Bring to a boil, then reduce to a simmer. Cook until the lentils are cooked through, adding a splash of water to the pan during the cooking process, if needed.
Once the lentils are cooked through, season to taste with salt and pepper.
Add a squeeze of lemon juice and stir through the parsley.
While the soup simmers, combine the Greek-style yoghurt with the garlic in a small bowl.
When the soup is ready, ladle into serving bowls and top with a dollop of the garlic yoghurt.
Sprinkle with extra parsley and serve with mixed olives on the side.
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