Smoky Lentil Soup
This soup can be made in a soup machine or on the hob. The quantities of veg are just a guide so adjust depending on the size of your soup kettle / pan and how much veg you have in. As an alternative swap some or all of the butternut squash for red pepper, pumpkin or another type of squash, and for even more flavour you can roast the squash beforehand.
Free from: gluten, nut, soya, wheat, yeast
This is a vegan recipe
- 1/3 butternut squash (peeled and chopped)
- 1 courgette (chopped)
- 1 onion (finely chopped)
- 1 stick celery (very finely chopped)
- 2 handfuls kale
- 1/2 cup red lentils
- 1 tin chopped tomatoes
- 1/2 tsp each of garlic granules, onion granules, turmeric, ground cumin, smoked paprika, orgegano
- 1 tsp paprika
- salt and black pepper (to taste)
Add all the vegetables to a soup kettle or large pan. Add the tinned tomatoes then use the tin to add 2 tin’s worth of water. Add the rest of the ingredients.
If using a soup kettle set to purée programme and start.
If using a saucepan, bring to the boil then turn down the heat and simmer until everything is cooked through. Blend using a hand blender or liquidiser.
If the soup is too thick add water to desired consistency. Taste and adjust seasoning if necessary.