Sweet Potato, Squash and Red Lentil Soup
Serves 8
This is a big vat of soup which is simple to make but warming on these cold days. It is lightly spiced, packed full of vegetables and pulses and when blended has a lovely and smooth, almost velvety consistency.
The soup is gluten-free, dairy-free and vegan so it is suitable for a range of diets and is also fairly low on calories too (I worked it out to be below 200 calories a portion).
- Ingredients:
- 2 tbsp oil
- 1 white onion, peeled and roughly chopped
- 1 tbsp ground cumin
- 1 tsp ground ginger
- 700g sweet potato, peeled and roughly cut into large dice
- 400g butternut squash, peeled and roughly cut into large dice
- 250g red lentils
- 2 litres vegetable stock
- Salt and pepper to taste
Step 1: Heat a large pan on a medium heat and add the oil and onion. Cook for about five minutes, stirring frequently.
Step 2: Add the spices and stir, cook for about 30 seconds and then add the vegetables, lentils and stock.
Step 3: Bring to a simmer and then cover with a lid and cook until the vegetables are softened and the lentils are soft (about 25-30 minutes).
Step 4: Blend until smooth and then season to taste.