Red lentil and butternut squash soup
A thick, warming vegan lentil soup made with just three ingredients plus stock and seasoning. It's vegan and gluten-free too.
For this recipe you will need a blender.
Each serving provides 356 kcal, 20.5g protein, 41.7g carbohydrate (of which 4.4g sugars), 8.7g fat (of which 1.3g saturates), 13.1g fibre and 0.99g salt.
Ingredients
- 2 tbsp olive oil
- 2 fat garlic cloves, finely chopped (optional)
- 7.5cm/3 inch piece root ginger, peeled and finely grated
- ½ tsp red chilli flakes (optional)
- 300²µ/10½´Ç³ú red lentils
- 1.2 litres/2 pints hot vegetable stock
- 300²µ/10½´Ç³ú butternut squash, cut into 1cm/½-inch cubes
- salt and freshly ground black pepper
Method
Heat half the oil over a medium heat in a large, heavy-based saucepan. Add half the garlic, if using, half the ginger and all the chilli flakes, if using. Fry, stirring all the time, for 1 minute. Add the lentils and fry, stirring, for a further minute.
Pour in the stock and bring to the boil. Simmer, with the lid off, for 10–12 minutes, or until the lentils are soft.
Meanwhile, heat the remaining oil in a heavy-based frying pan. Add the remaining garlic and ginger and the butternut squash and cook, stirring, for 12 minutes.
Add the butternut squash to the lentils and cook for a further 5 minutes. Remove from the heat and blitz using a stick blender until smooth. Season to taste with salt and pepper.
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