Pumpkin & Red Lentil soup

To celebrate our return to working bees with the easing of COVID restrictions, everyone’s favourite garden stalwart, Kevin, cooked up some delicious treats. Including the recipe below for Rhubarb chutney, which went down very well with a little cheese.

Ingredients

1 onion, roughly chopped
4 cloves garlic, crushed
2 Tbsp red curry paste
2 Tbsp olive oil
1 cup red lentils – washed
500 gm  pumpkin (peel after roasting)
1 Ltr chicken stock

Method

Chop pumpkin into wedges and roast in oven until soft and slightly tinged.
In a large pot warm the oil. Add the onion and garlic, cooking until softened.
Stir through the curry paste until well combined.
Add the lentils, pumpkin and chicken stock. Bring to a simmer, stirring occasionally 40 – 50 minutes or until the lentils are cooked.
Blitz with stick blender. Season with salt and pepper.
If desired, serve with croutons or blob of yoghurt or parsley.

Rhubarb chutney

Ingredients

1 kg rhubarb coarsely chopped
1 cup onion chopped
1 cup raisins
2 cups brown sugar
125 ml cider vinegar
1 tsp salt
3/4 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground allspice

Method

Combine all ingredients in a large saucepan.
Heat gently, stirring often, until sugar is dissolved.
Bring to the boil then reduce to a simmer and cook over a medium heat until the mixture is thick. Stir frequently.
Pour into sterilised jars.  May be eaten immediately but ages well.