By Claire
Nutritional Info(100g)
- Olive oil
- Garlic
- Ginger
- Chilli
- Red lentils
- Vegetable stock
- Butternut squash
- Black pepper
Red lentil and butternut squash soup
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)
- 300g/10½oz red lentils
- 1.2 litres/2 pints hot vegetable stock
- 300g/10½oz butternut squash, cut into 1cm/½-inch cubes
- salt and freshly ground black pepper
Method
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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.
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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.
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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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Red lentil and butternut squash soup