Red Lentil Harvest Soup

PREP 10 MIN
COOK  20 MIN

DF

EF

GF

NS

NF

VE

V

Number of servings
2
Ingredients

12 tbs olive oil

12 onion roughly chopped

1 12 garlic cloves roughly chopped

12 tbs fresh ginger or 1 tsp ground

200g butternut squash roughly chopped

1 carrot (medium) roughly chopped

34 cup (150g) dried split red lentils well rinsed

2 13 cups (600ml) vegetable stock

salt & pepper, to taste

To Serve

13 cup (80g) Greek yogurt (or dairy-free alternative)

1 12 sprigs of fresh coriander leaves picked (optional)

14 tsp chilli flakes or to taste (optional)

Methodbased on 4 servings
1

Add oil to a large saucepan and place over medium heat. Add onion, garlic and ginger and cook for 4-5 minutes until translucent.

2

Add pumpkin and carrots, stir to combine and cook for a few minutes.

3

Add lentils and stock, bring to the boil and simmer for 10-15 minutes or until lentils are cooked.

4

Remove saucepan from the heat and using a stick blender, blend until smooth. Adjust seasoning.

5

Divide between bowls and top with yogurt, coriander and chilli flakes to serve.

Nutritional Informationper serving

Energy (kJ)

1878 kJ / 449 cals

Protein

24.5 g

Fat

11.9 g

Sat. Fat

3.8 g

Carbs

54.1 g

Sugar

12.6 g

Fiber

9.5 g

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