Butternut and Lentil Soup
This soup is for those cold nights when you are lacking of time to cook a nuritious meal.
Try this with some rosted almonds.
makes 4 portions
30 minutes
INGREDIENTS
half a butternut squash - peeled and deseaded
2 medium carrots
1 cup of red lentils - washed
1 vegetable cube
1.5l of water
100g of plain low fat yoghurt
salt and pepper to taste
half a cup of almond flakes
olive oil
INSTRUCTIONS
peel and cut the butternut squash and the carrots.
rinse the lentils until the water is clear.
place the cut butternut squash and carrots into a large pot, pour over the water and brake the vegetable cube in there.
place on the hob over medium heat, mix occasionally. cook until the carrots and butternut squash are soft. this will take about 20-25 minutes
remove from heat and mix with a blander until smooth.
mix the yoghurt in and place bake on the hob and bringit to boil.
in the meanwhile tost the almond flakes in a pan with little bit of olive oil on the hob until golden brown.
springle the almonds on the top of the soup.
