Kale Butternut squash and red lentil soup

INGREDIENTS:

  • 1 butternut squash roasted and cut into cubs 
  • 100 g kale 
  • 100 g red lentil 
  • 1 clove of garlic
  • 1 onion chopped 
  • 1 tbs olive oil
  • 1 teaspoon salt 
  • water just to cover
METHOD:

  1. In a large pan on a medium heat add the oil and saute the onion and garlic for 5 minutes
  2. After 5 minutes add the kale and saute in till is wilted 
  3. Add the red lentil and butternut squash to the pan and mix
  4. Add water just to cover bring it to boil, cover and lower the heat and cook for 20-25 minutes or in till the lentil are soft 
  5. Once is ready you can puree the soup or you can have it as it is 
NOTE:to roast your butternut squash you have to preheat your oven at 180℃ . Cut your butternut squash in small cubs and toss with 1 tbs oil and 1 clove crushed garlic, arrange on a baking tray and bake for 30 minutes.
    I have to say that this soup turn out to be better then i expected 😋 even my 2 year old loved it 

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