A firm favourite in our household; this healthy soup is super quick and easy to make.
It is bursting with carotenoids as well as prebiotics (onions, garlic and lentils) feeding the ‘good bacteria’ in the gut such as lactobacilli and bifidobacteria. It also has a generous tablespoon of tumeric which has anti-inflammatory and antioxidant benefits.
A perfectly balanced lunch bursting with antioxidants.
Immune-boosting butternut squash and lentil soup
Prep time
Cook time
Total time
Author: Radianthealthnt
Recipe type: Lunch
Serves: 4
Ingredients
- 1 medium butternut squash, peeled, seeds discarded and roughly chopped
- 1 large ( or 2 small) sweet potatoes, peeled and chopped
- 1 large white onion, roughly chopped
- 3 cloves of garlic, minced or finely chopped
- Thumb sized piece of ginger, finely chopped
- 1 tablespoon of tumeric
- 1-2 teaspoons of cumin
- 500ml + vegetable stock (to your preferred consistency)
- 200g red split lentils
- Extra virgin olive oil and coriander to serve
Instructions
- Place all the vegetables in the pan and sprinkle over the spices. Mix to coat the vegetables.
- Pour over the stock and add the lentils.
- Cook on a medium- low heat for 30-40 minutes, checking the soup regularly so that the lentils do not stick. Add more stock or water if necessary.
- When the vegetables are soft, take the soup off the heat and transfer to the blender, add a dollop of oil and whizz to a smooth consistency.
- Top with a sprig of coriander to serve
