This hearty, flavourful soup is both satisfying and nourishing, keeping you full and reducing the temptation to snack. Packed with fibre from lentils, vitamin A from carrots and butternut squash, and gut-friendly prebiotics from garlic and onions, it’s a delicious way to support your health while enjoying a comforting meal.
Ingredients:
- Half a large butternut squash around 350g
- 1 medium red onion
- 2 fat garlic cloves crushed
- 2 medium carrots
- 190g / 1 cup of red lentils
- 1 teaspoon ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp chilli powder (or to taste)
- 1 litre of stock vegetable or chicken
- Large handful of fresh coriander
- Olive oil to fry
- Salt and pepper to season
Steps:
- Peel and chop the onion and carrot, then heat a little oil in a large pan over a medium heat and sauté for 3-4 minutes until the onion is translucent.
2. Meanwhile peel and chop the butternut squash into chunks. Set aside.
3. Add the spices and crushed garlic, mix well and cook for a further minute, then add the lentils, the stock and the butternut squash.
4. Bring to the boil then turn down to a simmer and cook for around 20-25 minutes until the lentils are cooked through. Add a little extra stock or water if it’s too thick.
5. Once the lentils are soft and the butternut is cooked through, use a stick blender to blend to a thick soup or leave chunky if preferred.
6. Season to taste, then add a handful of fresh chopped coriander