Chunky Butternut Squash and Lentil Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 medium carrot chopped
- 40 grams ginger roughly chopped
- 2 cloves garlic
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 1/4 teaspoon turmeric
- 100 grams red lentils
- 400 grams chopped tomatoes
- 1 liter vegetable stock
- 400 grams butternut squash peeled and cubed
- to taste salt and pepper
- to garnish yogurt
- to garnish chopped coriander
Instructions
- Heat the olive oil in a large saucepan over medium heat. Add the onion and carrot and cook until softened, about 5-7 minutes.
- Add the ginger and garlic and cook for another minute.
- Add the cumin, coriander, and turmeric and cook for 30 seconds, until fragrant.
- Add the lentils, chopped tomatoes, and vegetable stock. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add the butternut squash and simmer for another 30 minutes, or until the squash is tender.
- Season with salt and pepper to taste.
- Serve hot, drizzled with yogurt and garnished with chopped coriander.
