CURRIED BUTTERNUT AND LENTIL SOUP WITH GARLIC NAAN | SA Garden and Home
RECIPES AND STYLING LYN WOODWARD PHOTOGRAPHS CHRISTOPH HOFFMANN
Last updated on 13 Jun 2019

Tantalise your taste buds with this deliciously spicy dish.

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(Serves 4–6)

INGREDIENTS

FOR THE BUTTERNUT AND LENTIL SOUP

15ml oil
1 onion, chopped
2 cloves garlic, crushed
10ml fresh ginger,
finely grated
15ml–20ml curry paste
½ 410g tin coconut cream
30ml tomato paste
500g butternut, cubed
750ml vegetable
or chicken stock
410g tin lentils, drained
salt and milled black pepper, to taste

FOR THE GARLIC NAAN

4–6 store-bought naan breads
60g butter, melted
1–2 cloves garlic,
finely crushed
salt and milled black pepper, to taste
15ml fresh coriander, chopped

TO SERVE

nuts and seeds, toasted
fresh coriander, torn

METHOD

1. To make the soup, heat the oil in a pan and gently fry the onions and garlic for 5 minutes.
2. Stir in the ginger and curry paste and cook for 2 minutes.
3. Add the remaining ingredients and bring to the boil. Cover and simmer for 20–25 minutes, or until the butternut is tender. Allow to cool then blend until smooth.
4. To prepare the naan, preheat the oven to 160°C and arrange the naan in a single layer on a baking sheet.
5. Mix the melted butter and garlic together and brush liberally over the naan breads.
6. Season with salt and pepper and heat in the oven for 5–7 minutes.
7. Remove from the oven and top with the fresh coriander.
8. Reheat the soup and serve garnished with the toasted nuts, seeds and fresh coriander, along with the warm garlic naan.

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