Squash and Red Lentil Soup

By Astrid

Vegetarian from Mom and Dad

Ingredients

• 1 squash (about 1 kg whole)
• 2 sprigs rosemary
• 150 g red lentils
• 1 medium onion, diced
• 900 ml vegetable stock or 900 ml chicken stock
• 2 tablespoons olive oil
• salt and pepper, to taste

Details

Servings 4
Preparation time 15mins
Cooking time 75mins
Adapted from keyingredient.com

Preparation

Step 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 You want the total amount of diced squash to be about 2 pounds or 900g.
3 Meanwhile, clean the lentils and then boil them for about 10 minutes.
4 Drain the lentils, add the stock and the onion and simmer for five minutes.
5 Mash the squash and
stir into the soup.
6 Season with salt and pepper and serve with a sprig of the roasted rosemary on top.