Thai butternut squash and lentil soup

This is a lovely warming soup, lentils are a great source of protein and soluble fibre, while the beta-carotene that gives the squash it’s orange colour is important for skin health, adding leafy greens such as kale to any dish means boosting essential minerals like magnesium and zinc, as well as vitamin C.

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Servings
Ingredients
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Cook the red lentils and set to one side – depending on the type you get, you may need to soak overnight, others boil up in 20 mins, make sure you check the packaging before getting started.
  2. While the lentils are simmering, whizz up your paste ingredients – lemongrass, chilli, ginger and fresh coriander, this is easiest in a food processor/blender, or you can crush with a pestle and mortar.
  3. Fry the onions until golden in a little coconut oil, then add the spice paste and fry for a further minute.
  4. Add the squash and vegetable stock and simmer for 15-20 minutes, once the squash is soft, add the cooked lentils.
  5. Pour in the coconut milk and add kale until softened and heated through, then season to taste.
  6. Serve with fresh coriander
Recipe Notes

Tip – if you find you have trouble digesting lentils, you can leave them out and still have a great tasting soup. Also depending on your preferred consistency, either liquidise or leave chunky.

Great served with a slice of flaxseed bread

Want more recipes? See all our anti-inflammatory lunch recipes


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