Squash and Red Lentil Soup

Recipe by Sackville
READY IN: 1hr 5mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel, seed and dice the squash and roast with the rosemary sprigs and olive oil in a 200 C oven for 45 minutes.
  • You want the total amount of diced squash to be about 2 pounds or 900g.
  • Meanwhile, clean the lentils and then boil them for about 10 minutes.
  • Drain the lentils, add the stock and the onion and simmer for five minutes.
  • Mash the squash and stir into the soup.
  • Season with salt and pepper and serve with a sprig of the roasted rosemary on top.
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