Squash And Red Lentil Soup

1. 1

   Peel, seed and dice the squash and roast with the rosemary sprigs and olive oil in a 200 C oven for 45 minutes.

2. 2

   You want the total amount of diced squash to be about 2 pounds or 900g.

3. 3

   Meanwhile, clean the lentils and then boil them for about 10 minutes.

4. 4

   Drain the lentils, add the stock and the onion and simmer for five minutes.

5. 5

   Mash the squash and stir into the soup.

6. 6

   Season with salt and pepper and serve with a sprig of the roasted rosemary on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.