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Vegetable

Red Lentil and Butternut Squash Soup

A thick, warming vegan lentil soup made with just three ingredients plus stock and seasoning.

Serves 4

Difficulty
Easy
Preparation Time
Less than 30 minutes
Cooking Time
10 to 30 minutes
Bob's  Kitchen Recipe Card

Ingredients for  4  Servings

  • 2 tbsp
    Olive oil
  • 2
    Garlic cloves, finely chopped (optional)
  • 7½ cm
    Piece root ginger, peeled and finely grated
  • ½ tsp
    Red chilli flakes (optional)
  • 300g
    Red lentils
  • 1½ L
    Hot vegetable stock
  • 300g
    Butternut squash, cut into 1cm cubes
  • -
    Salt and freshly ground black pepper

Approximate Times

  • Preparation :
    Less than 30 minutes
  • Cooking :
    10 to 30 minutes

Method

  1. Heat half the oil over a 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.