General
A thick, golden soup for batch cooking that freezes well in single portions.
Time
45 min
Serves
6
Area
General
Ingredients
1 butternut squash (about 1kg), peeled and cubed
1 tbsp olive oil
1 onion, chopped
1 tsp ground cumin
150g red lentils, rinsed
1.2 litres vegetable stock
Juice of ½ lemon
Natural yoghurt and pumpkin seeds, to serve
Method
1
Heat the oven to 200°C (180°C fan). Roast the squash in half the oil for 25 minutes.
2
Meanwhile, soften the onion in the remaining oil in a large pan, then stir in the cumin.
3
Add the lentils and stock and simmer for 15 minutes.
4
Add the roasted squash, blend until smooth and stir in the lemon juice.
5
Serve with a swirl of yoghurt and a few pumpkin seeds.
Why it works
Lentils add protein and fibre to a soup that would otherwise leave you hungry by three o’clock. Making six portions at once means a good lunch is already waiting on a busy day.
Priya Nair
Nutritionist · gut health
