Dinner

Butternut Squash & Red Lentil Soup

Hearty vegan butternut squash and red lentil soup with coconut milk and harissa — a warming dinner for four.

StandardVegetarianVeganGluten Free
123
kcal
4g
Protein
12g
Carbs
6g
Fat
£0.17
Per Serving
⏱ Prep: 10 min 🍳 Cook: 30 min 🍽 Serves 4
🛒 Ingredients
IngredientAmountCalories
Butternut Squash 1 large squash 78.8 kcal
Red Lentils 200g (dry) 159 kcal
Coconut Milk (tinned) 1 tin 197 kcal
Harissa Paste 2 tbsp 8.3 kcal
Onions 1 large onion 13.5 kcal
Garlic 3 cloves 2.5 kcal
Olive Oil 1 tbsp 33.6 kcal
👨‍🍳 Method
  1. 1Peel and cube butternut squash. Dice onion; mince garlic.
  2. 2Heat olive oil in a large pot. Fry onion and garlic 4 minutes until soft.
  3. 3Add harissa paste and cook 1 minute.
  4. 4Add butternut squash, red lentils, coconut milk, and 600ml boiling water. Bring to a boil.
  5. 5Reduce heat and simmer 20-22 minutes until squash and lentils are completely tender.
  6. 6Blend until smooth with a stick blender. Season well.
  7. 7Serve with a swirl of coconut milk.

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