Squash/Pumpkin & Lentil Soup
Ingredients
1 or more
pumpkin or squash
Use whatever squash you have available (I used half a red kuri (hokkaido) squash and a piece long island cheese pumpkin.
1
cup
red lentils
(washed)
1
onion
chopped
1
tin
chopped tomatoes
1
stock cube
I usually use chicken but for a veggie version just use a meat-free one.
3
small carrots
2
cloves of garlic
1/3
cup
orange juice
1
handful
fresh sage
chopped
Instructions
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.
Whizz up with a blender.
Add orange juice plus salt and pepper to taste (mine didn’t need salt because the stock cube was salty enough).