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Empty CartRed lentil and butternut squash soup
- Duration: 30 min
- Amount: 4 People
Ingredients
- 300g Red lentils
- 300g Butternut squash, cut into cubes
- 2 Garlic cloves, chopped
- 1/2 tsp red chilli flakes (optional)
- 1200ml Vegetable stock
- 7,5cm Root ginger, peeled and grated
- Salt and freshly ground pepper
- Olive oil
Method
Heat half the olive oil over a medium heat in a large saucepan. Add half the garlic, half the ginger and all the chilli flakes. Fry, while stirring, for one minute.
Add the lentils and stir with another minute.
Add the lentils and stir with another minute.
Pour over the stock and bring to the boil. Simmer with the lid off for 10-12 minutes, or until the lentils are soft.
In the meantime, heat the rest of olive oil in a frying pan. Add the rest of the garlic, ginger and the butternut squash and cook, while stirring, for 12 minutes.
Add the butternut squash to the lentils and cook for a further 5 minutes. Remove from the heat and blitz with a hand blender until the consistency you prefer.
Season with salt and pepper and garnish to your taste.