Squash & Red Lentil Soup
Packed full of nutrients and full-colour flavour, this creamy couldn't be more straightforward to make.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Servings: 2
Ingredients:
800 g squash
1 onion
2 tbsp olive oil
1 tbsp unsalted butter
100 g red split lentils
480 ml vegetable stock
130 g spinach
2 garlic cloves
salt & pepper (to taste)
Recipe:
Peel both the onion and the squash, then roughly dice the onion. Chop the squash into 2cm chunks.
Melt the butter and 1 tablespoon of olive oil in a large saucepan over a medium heat. Add the squash and onion and season with a generous pinch of salt. Cook for 5 minutes, or until lightly caramelised, then cover with a lid and cook for a further 5 minutes, until the squash starts to soften.
Add the stock and split red lentils. Cook for 10-15 minutes with the lid on, until the squash is tender and the red lentils are cooked.
Meanwhile, heat up a small frying pan with the remaining tablespoon of olive oil. Gently fry the minced garlic cloves for 1 minute on low heat, being careful not to burn them. Add the spinach and a pinch of salt and cook for 2-3 minutes until wilted, stirring occasionally.
When the squash and lentils are cooked, blend everything together until smooth. Season to taste with salt and pepper.
Divide the soup between two bowls and top with the garlicky spinach. Enjoy!
How to store
Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 2 months.
