Curried Red Lentil Soup with Toasted Mountain Bread Chips


2 cups whole red lentil

1 tbls red curry paste

1 stick kombu

1 leek, chopped

1 cup pumpkin, peeled and chopped

1 litre veggie stock

1 piece Mountain Bread


Place everything into the pressure cooker, or pot. Cook until lentils are soft, which should take 20-25 minutes. Take out the kombu and using a hand blender, blitz a little, leaving it a bit chunky. Finely slice the kombu and mix through the soup.

Place the bread over a flame until golden. Break into bits and use as garnish for the soup.