Red lentil and butternut squash soup
Skill level: Easy peasy
Costs: Cheap as chips
For a hearty, nourishing soup try this red lentil and butternut squash recipe. Winter squash favourite, butternut, combined with earthy red lentils and sweet carrots make for a fabulous, rich orange colour and delicious, comforting flavour. This soup is dairy-free and low in fat, which is handy as you'll almost certainly be back for a second bowl! If the soup is too thick then stir through a splash of water to dilute the mixture. To make this recipe suitable for vegetarians leave out the prosciutto garnish, which will also mean you just have low-cost ingredients for a purse-friendly dish; what's not to love?
- 1 tbsp olive oil
- 1 onion, chopped
- 1 carrots, chopped
- 80g red lentils, rinsed
- 1 medium butternut squash, peeled, deseeded and roughly chopped
- 500ml vegetable stock
- 80g prosciutto, ripped into pieces
To make it easier to peel the butternut squash, cut it in half and lengthways and de-seed before peeling.
- Heat the oil in a pan over a low to medium heat. Add the onion and sauté until it softens and begins to become translucent.
- Add the carrots, lentils, butternut squash and stock, plus enough water to cover the ingredients. Bring to the boil then turn down and simmer for 20-25 minutes.
- Check that the vegetables are tender and lentils are cooked through before removing from the heat. Blend using a food processor or hand blender then season to taste with salt and black pepper.
- Serve topped with prosciutto pieces.