Who doesn’t love butternut soup in winter? And this soup comes with a nutrient-packed twist: a cup of red lentils!
The red lentils easily disappear into this soup, but add a good dose of fibre and protein. One cup of red lentils contains over 50g of protein and over 20g of fibre. Butternut is a great source of Vitamin A, C and potassium.
Note: This recipe roasts the butternut pieces beforehand, giving the butternut a richers and naturally sweeter taste than boiling. You could also cook the butternut pieces in an air fryer until soft.
What You Need:
- 1 large butternut, peeled and sliced
- Olive oil
- Salt and pepper
- Cinnamon
- ½ red onion
- 1 carrot, peeled and grated
- 1 finger of celery, finely chopped
- 1 green chilli, finely sliced
- 1 clove garlic, minced
- ½ cup coconut milk
- Fresh coriander
- 3 cups of boiled water
- ½ cup red lentils
Method:
1/ Preheat your oven to 200 degrees Celsius.
2/ Place butternut slices on a roasting tray, sprinkle with cinnamon and seasoning, drizzle with a little olive oil and roast for 20-30 minutes (depending on the size of the slices) until cooked through and crispy at the edges.
3/ In the meantime, start the soup by sautéing the mirepoix: onion, celery and carrot. After a couple minutes, add the garlic and chilli.
4/ Add the lentils and 3 cups of water. Simmer for 15 minutes, then add the roasted butternut.
5/ Add ½ cup coconut milk (reserving a little for garnishing), another cup of water and start to blend your soup ingredients together. If your soup is too thick, just add a little more water until the right consistency has been reached.
6/ Serve garnished with coconut and coriander and enjoy!
