Lentils and Butternut Squash Soup

I love this recipe mainly because it gives me a big head as everyone adores it. It is the type of recipe I find irresistible as while preparing it me and family will loll around the kitchen keeping each other company, nattering away.

I have been known to add sweet potatoes instead of lentils but this was when my sister was growing to like them. This is one of those recipes where there is no definite so I’m sorry is something seems fuzzy, (I blame my mother she hasn’t followed a recipe in her life,) so add garlic, more or less chilli flakes and serve with Greek yogurt and you favourite bread.

Makes about 8 small bowls, 6 large bowls and 4 bowls with extra helping.

  • 1 Butternut Squash
  • 6-8 Tomatoes
  • 2 large Carrots
  • 2 Red or Orange Peppers
  • 4 tbsp Extra virgin olive oil
  • 1 tsp Chilli flakes
  • 2 tsp Ground Cumin
  • 2 tsp Turmeric
  • 2 tsp Ground Coriander
  • 2 tsp Paprika
  • 2 Pints Vegetable stock
  • 150g Red Lentils

 

Pre-heat oven to 180 ̊̊C

Place peeled, deseeded and cubed squash and peppers, halved tomatoes and quartered carrots on a roast tray. (Use black and durable trays as Turmeric stains and under no circumstances get Turmeric on your clothes!!)

Drizzle the oil and sprinkle all spices over veg and season.

Roast in the oven for 40-50 minutes until soft.

In a processor pulse or blender veg and stock until combined and smooth with a little texture. You may need to do this in batches. I have a hand-held blender so do it in a large pan.

Transfer to pan and boil. Reduce to low simmer and add lentils, heat cook and stir occasional for about 20 minutes or until lentils are tender.

Add more seasoning to taste.

Serve with chopped Coriander and love warm bread. Yummy 😛

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