Indian soup with pumkin

The Indian soup, including lentils and vegetables, can be a main course dish and is a well balanced meal.

Ingredients (serves 4):


  • Heat the oil in a large sauce pan.
  • Cut the leek into small slices and the carrot in dices, and add them to the oil.
  • Cook it for a few minutes.
  • Add garlic and curry powder (about 1 tea spoon). Heat for 1 minute.
  • Add the vegetable stock, the bay leaf, and the lentils. Cook for 10 minutes.
  • Add the zucchini, the pumkin in dices, and the tomatoes.
  • Add water (200 to 500 ml depending of the quantity of soup needed). Cook for another 10 minutes.
  • Add the peas, and when all the vegetables are smooth, it’s ready.
  • Serve in individual plates, with fresh cut coriander.

To go with this rich soup: in a bowl, pour a liquid yoghurt, and add garlic, salt, pepper and coriander.

This soup brings you:

  • Proteins from lentils
  • Dietary fibres from lentils and vegetables
  • Vitamins from vegetables