Butternut and Red Lentil Soup
Butternut squash is rich in fibre, vitamins and minerals so it’s a good all-rounder to add to your diet (it’s also lovely roasted in small pieces and added to salads or quinoa dishes). to add some protein to a warming soup, use red lentil. Lentils are also a great source of iron and magnesium, which are essential minerals for energy.
2 tablespoons of olive oil
1 onion, roughly chopped
2 celery sticks, roughly chopped
1 thumb size piece of ginger, finely chopped
½ butternut squash, peeled, de-seeded and roughly chopped
½ cup dried red lentils
1 fresh corn on the cob or ½ cup canned or frozen corn
1 litre vegetable stock
Salt and pepper
- Rinse the lentils and leaves to soak in a bowl of cold water.
- Heat the oil in a large saucepan over a medium heat and add the onion, celery and ginger. Saute for 5 mins until the onions are soft and transparent.
- Add the butternut squash and saute for a further 5 minutes. Add the stock and gently simmer for 20 minutes until all the vegetables are soft and mushy.
- Add the corn and red lentils, cover the saucepan and simmer for a further 20 minutes.
- Remove from the heat, let the soup cool slightly and then blend. You can leave it a bit chunky if you want. Season to taste.
- Serve with some fresh bread for extra comfort!
Recipe provided by energisebyemily.com