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Butternut squash and red lentil soup

  • Prep Time
    20 minutes
  • Cook Time
    30 minutes
  • Serving



    Step 1

    In large pan heat some olive oil with a knob of butter.

    Step 2

    Sauté chopped onion, butternut squash, celery and carrot.

    Step 3

    Add in spices followed by lentils

    Step 4

    Pour in vegetable stock.

    Step 5

    Add chickpeas, broccoli and tomato paste.

    Step 6

    Cool for 25 minutes and blend before serving

    Step 7

    You can serve with some greens: chives, parsley, pistachios and almond flakes. Sprinkle with chilli flakes for extra hot. Enjoy!

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