Butternut squash and red lentil soup
Sweet squash and red lentils, lightly spiced, blended or left chunky. A gentle soup that works for a weeknight or a packed flask.
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: curry powder and vegetable stock cube.
Method
- This is for a small slow cooker (1.5 to 3.5 litres). In a bigger one, double everything and freeze half. Peel the squash, scoop out the seeds and cut it into 2.5 cm chunks. Rinse the red lentils in a sieve until the water runs clear. Roughly chop the onion, crush the garlic and peel and grate the ginger.
- Put the squash, lentils, onion, garlic and ginger in the slow cooker. Add the curry powder, crumble in the stock cube, pour in 700 ml of water and stir.
- Put the lid on and leave it on. Cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the squash is very soft and the lentils have collapsed.
- Blend with a stick blender until smooth, adding a splash of hot water if it is thicker than you like.
- Squeeze in the juice of half the lemon, season with salt and black pepper, and add more lemon to taste. Serve in bowls.
Tip Use a stick blender straight in the pot to save washing up. Add the lemon in small amounts and taste as you go.
Per portion
| Energy | 328 kcal |
| Protein | 16 g |
| Carbohydrate | 55 g |
| of which sugars | 17 g |
| Fat | 2 g |
| of which saturates | 1 g |
| Fibre | 11 g |
| Salt | 2.15 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- squash500 g
- red lentils100 g
- onion1
- garlic2 cloves
- ginger15 g
- curry powder1 tsp
- vegetable stock cube1
- lemon1
