Tonight was Billie's inaugural tasting, and she scoffed a whole bowl back.
SPICED LENTIL AND PUMPKIN SOUP WITH YOGHURT
3/4 cup brown lentils
1 cup water
2 tblspns olive oil
2 brown onions, chopped
2 tspns ground coriander
1 tspn ground cumin
1 tspn tumeric
1 tblspn butter (optional)
1/4-1/2 pumpkin, chopped
2 cups water
Wash lentils and place in small pot with 1 cup water. Simmer for 20 mins, or until water almost gone. Heat oil in large pot and add onions. Saute until soft, add spices and saute gently for couple more minutes. Add 2 cups water, pumpkin, pepper and lentils. Replace lid and turn up heat. Boil gently with lid on until soft (about 20 mins). Remove from heat and blend (doesn't need to be completely smooth). Spoon into bowls and top with a large dollop of plain yoghurt.
Note on salt: I have previously made this soup with salt and stock, but for Billie;s benefit I omitted both. After having a bowl with her tonight I don't think I'll bother salting it. But check for seasoning before serving, you can always scoop some out for baby and then salt before returning to heat.
Adapted from the Vegetarian Adventure Cookbook, by Rowan Bishop and Sue Carruthers