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Red lentil and butternut squash soup

  • Duration: 30 min
  • Amount: 4 People



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.
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.

Recipe by: BBC UK