Spiced Lentil and Butternut Soup
Serves 2
Prep 30 mins
This gluten free soup is really nourishing and flavourful. Perfect for a lunch or a light supper it is so nutritious and delicious you’ll be making it on repeat.
Recipe tip: You may also use pumpkin, or any other squash, that you can get hold of. It will work beautifully!
What you’ll need:
2 tbsp olive oil
2 onions, finely chopped
2 garlic cloves, crushed
Half a fresh chilli, chopped
1 tbsp curry powder
1 litre of hot stock made with your choice of our bouillon powder
1 butternut squash, peeled and cut into 2cm pieces
100g red lentils
1 small bunch coriander
Gluten free bread to serve
How to do it:
Warm a glug of oil in a large casserole dish or deep saucepan over medium-high heat. Add the onions with a pinch of salt and cook for about 7 minutes, stirring now and then, until they’re soft and starting to turn golden. Stir in the garlic, chilli, and curry powder, and cook for another minute until fragrant.
Add the chopped squash and lentils to the pan and give everything a good stir.
Pour in the stock, season with salt and pepper to your liking, and bring it all to a gentle boil. Once boiling, turn the heat down, pop a lid on, and let it simmer for about 25 minutes, or until the squash is nice and soft.
Use a stick blender to blend the soup until smooth (or leave it a bit chunky if you prefer).
Enjoy with some chunky, seeded gluten free bread.
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