Red Lentil Harvest Soup
PREP 10 MIN•COOK 20 MIN
DF
EF
GF
NS
NF
VE
V
Number of servings
2
1⁄2 tbs olive oil
1⁄2 onion roughly chopped
1 1⁄2 garlic cloves roughly chopped
1⁄2 tbs fresh ginger or 1 tsp ground
200g butternut squash roughly chopped
1 carrot (medium) roughly chopped
3⁄4 cup (150g) dried split red lentils well rinsed
2 1⁄3 cups (600ml) vegetable stock
salt & pepper, to taste
To Serve
1⁄3 cup (80g) Greek yogurt (or dairy-free alternative)
1 1⁄2 sprigs of fresh coriander leaves picked (optional)
1⁄4 tsp chilli flakes or to taste (optional)
Add oil to a large saucepan and place over medium heat. Add onion, garlic and ginger and cook for 4-5 minutes until translucent.
Add pumpkin and carrots, stir to combine and cook for a few minutes.
Add lentils and stock, bring to the boil and simmer for 10-15 minutes or until lentils are cooked.
Remove saucepan from the heat and using a stick blender, blend until smooth. Adjust seasoning.
Divide between bowls and top with yogurt, coriander and chilli flakes to serve.
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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