Butternut and Red Lentil Soup
Ingredients
- 1 medium onion
- 1 tbsp Olive oil
- 1 (medium / large) carrot
- 1 small Butternut squash
- 100 g Dried red lentils
- 1 small sprig Rosemary or thyme
- 1 bay leaf
- 1 litre Vegetable stock / bouillon
- 1 tsp Red wine vinegar
- To season to taste Salt and pepper
- A few Pumpkin seeds
- A few Dried cranberries
- A little Crumbled goat's cheese
- A little Dukkah spice mix
- A little Plain yogurt / sour cream / creme fraiche
Accompaniment
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Description
Tasty, filling and nutritious soup. Perfect for autumn and winter.
Method
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1
Peel and finely dice the onion.
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2
Heat the oil in a large saucepan, add the onion and cook on a low heat, stirring now and then, for about 10 minutes until softened.
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3
Peel the carrot, slice lengthways and cut into half moons approx. 1 cm thick.
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4
Add the carrots to the onions and cook for a further 5-10 minutes while you prepare the squash.
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5
Peel the squash, cut in half, remove the seeds and chop into chunks (roughly 2-3 cm).
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6
Strip the rosemary / thyme leaves from the stalks and finely chop.
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7
Unless using fresh stock, pour 1 litre boiling water over a stock cube / 1-2 tsp bouillon powder. Otherwise, heat the fresh stock.
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8
Add the squash chunks and lentils to the pan and stir, then add the herbs and liquid.
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9
Turn up the heat until bubbling, then reduce to low and simmer for about 45 minutes until the vegetables and lentils are soft.
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10
Blitz with a hand-held blender until smooth and silky (or carefully pour into a food processor or blender, blitz and return to the pan).
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11
Taste, add a teaspoon of red wine vinegar, stir or briefly blitz again, taste, then season to your liking / add a splash more vinegar if needed.
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12
If you think it is too thick, add a little boiling water until you get your preferred texture.
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13
Serve plain or topped with one or more of the following: pumpkin seeds, dried cranberries, crumbled goat's cheese, Dukkah or yogurt / sour cream / creme fraiche.
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