Butternut & Red Lentil Soup

I love a good veggie soup. I have a usual green one that I do regularly but every now and then I like to try new ones. This is one of those experiments. It’s chunky and filling.

Butternut & Red Lentil Soup

Ingredients:
1 teaspoon olive oil
100g red lentils, washed
1/2 butternut, peeled
1 medium sweet potato, peeled
1 small onion, peeled
750ml vegetable stock
Salt, pepper, garlic and cinnamon to taste
Method:
  1. Chop up the butternut and sweet potato into small cubes – about 1cm square as the biggest. Set aside.
  2. Dice the onions small.
  3. Put a splash of olive oil into a medium sized pot. Heat to high and fry the onion for 2-3 minutes, stirring occasionally so they don’t catch.
  4. Add the butternut and sweet potato to the pot and stir for 30 seconds.
  5. Add the spices and stir for 30 seconds.
  6. Add the lentils and the vegetable stock.
  7. Bring to a boil stirring.
  8. Turn down the heat and simmer for 30 minutes. Be sure to keep stirring occasionally so that it doesn’t stick to the bottom of the pot.
  9. Serve.

© Whisked Lemon 2016

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