Lentil, Butternut Squash and Chilli Soup

Course Soup
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6 people

Ingredients

  • 100 g red lentils
  • 2 medium onions (diced)
  • 1 thumb sized piece fresh ginger (grated)
  • 2 cloves garlic (finely diced)
  • 1 red chilli (finely diced)
  • 1 butternut squash (chopped into 2cm cubes)
  • 1 litre vegetable stock (made up with vegetable stock pots or cubes)
  • 2 tbsp olive oil

Instructions

  1. Heat the oil in a large pot and gently fry the onions for 5 minutes until see-through. Then, add the garlic, ginger and chilli and fry for a further 1-2 minutes.

  2. Stir the butternut squash and lentils in and then add the stock. Simmer for 30 minutes.

  3. Blend with a stick blender until smooth (or leave some chunky bits in)

  4. Serve piping hot with a big chunk of crusty bread and butter

"All in or all out" Rachael is a vibrant, no-bullshit-talking Scottish nutrition geek and coach helping women to lose weight without giving up their confidence OR their favourite foods.

Previous postNext post

Sorry, the comment form is closed at this time.