Butternut squash soup with lentils and peas




INGREDIENTS: 

  • 1 butternut squash roasted and cut into small cubs
  • 100 g red lentil 
  • 150 g frozen peas 
  • 1 onion chopped 
  • 1/2 orange pepper chopped
  • 1 potato cut into small cubs
  • 1 teaspoon salt 
  • 1 tbs olive oil 
METHOD:

  1. Into a large cooking pan on a medium heat add the oil, onion and chopped pepper, saute for 5 min 
  2. After 5 min add the red lentil, butternut squash, potato and peas stir them together and add water just to cover 
  3. Bring it to boil, cover and lower the heat. Cook for 30 min or until your lentil and potato are soft.

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