A tasty and filling soup, perfect for cool autumn lunch or dinner. Serve with crusty bread and butter.
Squash/Pumpkin & Lentil Soup
Chop all the veg and soak/wash the lentils.
Saute the onions and garlic in a deep pan until translucent.
Add the squash and cook until starting to soften, stirring often.
Add the tomatoes and stir to cook through.
Add the lentils then add enough water to cover all the veg, then stir in the stock cube.
Bring to the boil then reduce to a simmer.
When all the veg is softened, add the sage.
Add orange juice plus salt and pepper to taste (mine didn’t need salt because the stock cube was salty enough).