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Winter Squash and Lentil Soup


Roasted winter squash blended with lentils creates a warming, filling soup for late autumn and early winter.

Ingredients:

  • 400g squash, diced
  • 150g red lentils
  • 1 onion, chopped
  • 1 litre vegetable stock
  • 2 tbsp olive oil
  • Salt and pepper

Method:

Roast squash 25 minutes at 200°C. Sauté onion, add lentils, stock, and squash. Simmer 15 minutes, blend, season, serve.

Cooking time: 50 minutes

Storage: Fridge 3 days; freeze portions.

Image of Winter Squash and Lentil Soup

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