Lorem ipsum dolor sit amet
Red lentil and butternut squash soup
DifficultyMediumPreparation30 minCooking30 minDoses for4 peopleNotesLorem ipsum dolor sit amet consectetur adipiscing elit sed do eiusmod tempor
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
Instructions
1
Heat half the oil over 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.
2
Pour in the stock and bring to the boil. Simmer, with the lid off, for 10–12 minutes, or until the lentils are soft.
3
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.
4
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.